I’ve always wanted to cook sweet potato fries at home. There’s plenty of ways to cook them, but during the summer I’m pretty much glued in front of the grill. This is a perfect recipe to throw on the grill during the summer along with your meat as a side dish.

The Prep

Soaking

When preparing potatoes it’s always a good idea to soak potatoes after they’re cut in ice cold water for at least 15 minutes. This gets a lot of the starch out of the potato and will give you brighter crispier fries.

Smoke

What gives this recipe an added “grilled” flavor is the smoke. I recently moved to propane from charcoal and have done some research on how to keep that smokey flavor in your food. You’ll naturally get a smoked flavor with fatty meats dripping on to the vapor plate, but you can add some extra smoke flavor using wood chips. I use apple wood chips wrapped in tin foil, or you can use a Smoker Box.

Cooking

Coconut Oil

I’m a huge fan of coconut oil. It has a great flavor and compliments sweet potatoes well. While it’s smoke point isn’t as high as peanut oil (coconut oil smoke point is 350°F). It handles the grill pretty well.

Salt

So I’ve become a huge fan of this Pink Peruvian Salt by Salt Of the Earth Co. It adds a great flavor really to any dish you use it for, and really goes well with these fries. Definitely recommend checking out their salts or using something similar for this dish!

Simple Sweet Potato Fries On The Grill

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 people

Sweet potato fries cooked in a cast iron skillet with coconut oil on the grill to give them a smokey sweet flavor finished with some Pink Salt.

Print Recipe

Ingredients

• 2 medium sweet potatoes
• 1-2 tbsp Pink Peruvian Salt
• 2-3 tbsp coconut oil

Instructions

• In a cast iron skillet add 2-3 tbsp of coconut oil, with the pack of wood chips. cover and let heat up for about 15 minutes.
  
• While the grill is heating up. Peel and cut the sweet potatoes into 3-4 inch long by 1/2 wide strips. Place in a bowl of chilled water and let soak for 15 minutes.
  
• Strain the fries and place in the cast iron skillet. With the top covered to let the smoke build, cook for about 20 minutes, flipping the fries about once every 5 minutes
  
• In a mixing bowl, Add about 1 tbsp of the Pink Peruvian Salt and toss until evenly coated
  
• Serve and enjoy!