Authentic Portuguese Grilled Sweet Potatoes Recipe

Introduction

There is a profound culinary magic that occurs when the earthiness of root vegetables meets the searing heat of an open fire. In this Portuguese-inspired grilled sweet potato recipe, we elevate the humble tuber into a masterpiece of texture and flavor, perfect for your Arteflame grill. Unlike traditional roasting, grilling these potatoes on the flat cooktop creates a magnificent caramelized crust while keeping the inside tender and creamy. The secret lies in the aromatic blend of smoked paprika and garlic—flavors deeply rooted in Portuguese cuisine—which counterbalance the natural sugars of the potato. This dish is not just a side; it is a celebration of rustic, bold cooking that brings the vibrant spirit of the Iberian Peninsula straight to your backyard. Whether you are hosting a summer barbecue or looking for a hearty vegetarian option, these potatoes promise to be the star of the table, offering a smoky, savory bite that resonates with warmth and comfort.

Ingredients

The Essentials

• 4 large sweet potatoes, washed and scrubbed (skins left on)
• 1/4 cup extra virgin olive oil
• 1 tablespoon smoked paprika (pimentón)
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon ground cumin (optional for extra depth)
• Fresh cilantro or flat-leaf parsley, chopped (for garnish)
• 1 lemon, cut into wedges

Instructions

Step 1: Prepare the Potatoes

1. Begin by thoroughly washing your sweet potatoes to remove any dirt, as the skins will be left on for texture and nutrition.
2. Slice the potatoes into rounds or wedges, approximately 1/2 inch thick. This thickness ensures they cook through without burning on the outside.
3. Place the sliced potatoes in a large mixing bowl.

Step 2: Season the Mix

1. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until well combined.
2. Pour this aromatic oil mixture over the potato slices.
3. Toss the potatoes vigorously with your hands or a pair of tongs, ensuring every slice is evenly coated in the spiced oil.

Step 3: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill and allow it to burn down until the cooktop reaches a medium-high heat.
2. Lightly oil the flat steel cooktop surface where you intend to cook the vegetables.
3. You are looking for a temperature range that will sear the potatoes instantly upon contact.

Step 4: Grill to Perfection

1. Lay the sweet potato slices in a single layer on the flat cooktop. Do not overcrowd them; they need space to crisp up.
2. Grill for about 5 to 7 minutes on the first side. You want to see a deep, golden-brown char and grill marks.
3. Flip the potatoes and cook for another 5 to 6 minutes, or until they are tender when pierced with a fork.

Step 5: Garnish and Serve

1. Remove the potatoes from the grill and transfer them to a serving platter.
2. While they are still hot, squeeze fresh lemon juice over the top to cut through the richness.
3. Generously sprinkle with the chopped fresh cilantro or parsley and serve immediately.

Tips

To master this dish, temperature control is paramount. The beauty of the Arteflame grill is its different heat zones. Start searing the potatoes closer to the center where the heat is highest to get that initial crust, then move them toward the outer edges to finish cooking the interior without burning the spices. If you find your potatoes are too thick, you can par-boil them for 5 minutes before slicing and grilling; this guarantees a soft center but requires an extra pot. Always leave the skins on; not only do they hold the potato together during the high-heat grilling process, but they also crisp up beautifully, adding a delightful crunch that contrasts with the soft flesh. Finally, don't skimp on the oil—sweet potatoes absorb moisture, and the oil is the vehicle for that smoky paprika flavor.

Variations

While the classic Portuguese flavor profile is hard to beat, these grilled sweet potatoes are incredibly versatile. You can easily adapt the seasoning to suit different palates or to match the main course you are serving. Here are a few ways to mix things up:

• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or red chili flakes to the spice rub for a fiery contrast to the sweetness.
• Herbaceous Blend: Swap the cilantro for fresh rosemary and thyme during the grilling process for a more earthy, aromatic finish.
• Cheesy Delight: Immediately after taking them off the grill, grate Manchego or Parmesan cheese over the hot potatoes.
• Meat Lover’s twist: Grill small bits of Portuguese chouriço (chorizo) alongside the potatoes and toss them together before serving.
• Honey Glazed: Drizzle a little honey over the potatoes during the last minute of grilling for a caramelized, candy-like coating.

Best pairings

These Portuguese grilled sweet potatoes are a robust side dish that pairs exceptionally well with proteins that can stand up to their bold, smoky flavor. Naturally, they are the perfect companion for grilled fish, such as sardines or salted cod (bacalhau), honoring their Portuguese roots. However, they are equally at home next to a juicy, char-grilled ribeye steak or lamb chops prepared on the Arteflame. For a classic BBQ combination, serve them alongside Piri Piri chicken; the heat of the chicken complements the sweetness of the tubers perfectly. If you are keeping things vegetarian, these potatoes pair wonderfully with a fresh salad of grilled peppers and onions, or a cool cucumber yogurt dip to balance the spices. A glass of crisp Vinho Verde or a light lager is the ideal beverage to cleanse the palate between bites.

Conclusion

Bringing this Portuguese grilled sweet potato recipe to your table is about more than just cooking a side dish; it is about embracing a style of eating that values fresh ingredients and fire-kissed flavors. The combination of the Arteflame’s searing capabilities and the rustic charm of smoked paprika creates a dish that is visually stunning and incredibly satisfying. The crispy exterior giving way to a meltingly soft, sweet interior is a texture experience that oven roasting simply cannot replicate. Whether you stick to the traditional recipe or experiment with spicy and cheesy variations, this dish is sure to become a staple in your outdoor cooking repertoire. So, gather your friends, pour the wine, and enjoy the simple, unforgettable pleasure of great food cooked over an open fire.