Charred, tender sweet potatoes bathed in a garlicky, miso-orange vinaigrette… the best way to say aloha to summer, and hello fall! Topped with vibrant cilantro and crunchy salted peanuts, this is one irresistible side.

Did you know sweet potatoes are super seasonal? Sure you can find them most of the year, but they are harvested only a few months, from August to November, and are freshest and best late summer through fall.

That’s now!

And guess what else? There is officially only about a week of summer remaining, so why not GRILL your sweet potatoes?

It’s actually quite easy, and pretty quick to do. The main trick is to cook them over low heat, so they don’t blacken too quickly on the outside before they are done on the inside. You can always increase the heat later and get those grill marks if that’s important to you.

Of course, if you prefer, this recipe is easily prepared in the oven.  This means if you’re like me, a fairweather griller, you can make them without having to brave any stormy weather that fall tosses at us!

One of my favorite ways to dress up sweet potatoes is with this punchy, simple, orange miso vinaigrette. I can’t tell you how many times I’ve made this dish. It’s such an easy, incredibly tasty, satisfying and healthy side, and with the crunchy peanuts and fresh cilantro on top, I know you’ll feel the same way!

Any tips or tricks when making these sweet potatoes?

• You can make the vinaigrette ahead and keep it refrigerated until ready to use. Toss with the sweet potatoes just as they come off the grill.
• If you don’t have, or don’t want to grill, place the sliced sweet potatoes on an oiled baking sheet and roast at 400 F, turning once, for about 25-30 minutes or until cooked through.
• White miso is preferred, however you can use brown or red miso as well.

Print Recipe

Grilled Sweet Potatoes with Salted Peanuts & Orange Miso Vinaigrette

Prep Time10 mins

Cook Time30 mins

Servings: 4

Ingredients

For the potatoes:

• 2 large sweet potatoes about 2 pounds
• 2 tablespoons sesame oil not toasted
• ½ teaspoon kosher salt

For the orange miso vinaigrette:

• 1 mandarin orange such as satsuma or Cutie, juiced
• 2 tablespoons white miso
• 1 large garlic clove grated
• 1 tablespoon rice vinegar
• 1 tablespoon pure maple syrup
• Freshly cracked black pepper
• ¼ teaspoon kosher salt

To finish:

• 2 tablespoons roasted and salted peanuts
• ¼ cup fresh cilantro roughly chopped

Instructions

• Begin by making the dressing. In a small bowl, combine the orange juice, miso, grated garlic, rice vinegar, maple syrup, and salt and pepper. Stir well and set aside.
• Heat your grill to medium low.
• Slice the sweet potatoes about ½-inch thick. Brush them with the sesame oil and sprinkle with salt. Place them on the grill and close the lid. Let them cook for 5-8 minutes, then turn and continue cooking. Check for doneness. Depending on the heat of your grill, and how thick you’ve cut them, they could take anywhere from 15-25 minutes. If you’d like to get char marks on the potatoes, increase the heat and cook them over direct heat until the desired look appears, turning to get both sides.
• When the potatoes are done, transfer them to a serving bowl and toss with the dressing. Add the peanuts and cilantro and serve warm or at room temperature.

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