Grilled Sweet Potatoes with Charred Scallion Mayo

What vegetables can you grill? When done right, nearly all of them. But sweet potatoes—dense, earthy, and rich—become something else entirely when introduced to open flame. They transform from humble pantry staples into a smoky, caramelized canvas that brings out the best that outdoor cooking has to offer.

In this dish, thick sweet potato slices are lightly charred, their edges crisped just enough to contrast the creamy interior. The grill coaxes out their natural sugars, intensifying the flavor while adding a touch of wood-kissed depth. But what elevates this beyond your average side is what comes next: a velvety scallion mayo made from flame-charred green onions that deliver a bold, oniony bite softened by silky texture and a citrusy finish. It's a sauce you'll want to slather on everything.

This isn’t just a side dish—it’s a celebration of smoke, texture, and the untapped potential of seasonal produce. Whether you’re firing up the grill for a weeknight dinner or entertaining guests under the stars, this one delivers the kind of flavor that lingers. Fire up the grill, and let the simplicity speak for itself.

Serves 4-6

Grilled Sweet Potatoes with Charred Scallion Mayo Ingredients

  • 3 Tbsp. vegetable oil, divided, plus more for the grill
  • 3 large sweet potatoes (about two lb. total), scrubbed, sliced into ¼"-thick rounds
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
  • 1 tsp. freshly ground pepper, divided
  • 1 bunch scallions, trimmed
  • 1 garlic clove, finely chopped
  • ½ cup crème fraîche
  • ½ cup mayonnaise
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. prepared horseradish
  • ¼ cup coarsely chopped parsley, plus leaves for serving
  • Flaky sea salt

Grilled Sweet Potatoes with Charred Scallion Mayo Directions

  1. Prepare a grill for low heat; oil the grate with vegetable oil. Toss three large sweet potatoes (about two lb. total), scrubbed, sliced into ¼"-thick rounds, with 2 Tbsp. of vegetable oil, 1 tsp. of Diamond Crystal or ½ tsp. of Morton kosher salt and ½ tsp. of freshly ground pepper in a medium bowl to coat. Place one bunch of scallions, trimmed, on a rimmed baking sheet and drizzle with the remaining 1 Tbsp. of vegetable oil; turn to coat.
  2. Arrange sweet potatoes and scallions on opposite sides of the grill. Grill sweet potatoes until charred in spots and tender, 10–12 minutes per side; transfer to a platter. Grill scallions, turning halfway through, until tops are charred and whites are tender, about 5 minutes.
  3. Transfer scallions to a food processor; pulse until finely chopped but not puréed. Add one garlic clove, finely chopped, ½ cup crème fraîche, ½ cup mayonnaise, 2 Tbsp. of fresh lemon juice, 1 Tbsp. of prepared horseradish, ¼ cup coarsely chopped parsley and remaining 1 tsp. of Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. of freshly ground pepper. Pulse until well combined.
  4. Drizzle sauce over sweet potatoes. Top with parsley leaves; sprinkle with flaky sea salt.

 

Taken from bonappetit.com  https://www.bonappetit.com/recipe/grilled-sweet-potatoes-with-charred-scallion-mayo