Grilled Sweet Potatoes in Foil Recipe (with Video)

Preparation for Grilling
1. Heat up a gas or charcoal grill using medium-high heat.
2. Once hot, brush the grates to clean them.
Preparing the Sweet Potatoes
1. Either peel the sweet potatoes or scrub them under running water and dry them thoroughly.
2. Trim off any dried ends.
3. Cut the potatoes in half lengthwise and then cut crosswise into approximately ¼" thick slices.
4. If the potatoes are narrow, you can skip cutting them in half lengthwise.
5. If they're very large, you might want to cut them into quarters lengthwise before cutting them crosswise.
Preparing the Foil and Seasoning
1. Line a baking sheet with two layers of foil. The foil should be a bit longer than the baking sheet, about 18".
2. Spray the foil with cooking spray, then sprinkle the salt and pepper evenly over the foil.
3. Lay the sweet potato slices in a single layer on the greased and salted foil. Leave approximately 1" of space around the border of the foil on all sides.
4. Spray the slices with more oil and sprinkle with more salt and pepper.
5. If using herbs, toss in 4-5 sprigs of fresh thyme. If using fresh rosemary, roughly chop the leaves from 1-2 sprigs and sprinkle over the slices.
Grilling the Sweet Potatoes
1. Spray a third sheet of foil and lay the foil oil-side down on the sweet potatoes.
2. Carefully crimp together the edges of the top and bottom layers of foil so no steam can escape.
3. Carefully slide the foil packet onto the heated grates, then close the lid. Let cook, without touching, for about 18-22 minutes.
Serving the Grilled Sweet Potatoes
1. Slide the foil back onto the baking sheet.
2. Carefully rip open a corner of the foil packet, then continue to pull away the top layer of foil so the potatoes can cool a bit.
3. When they're ready, discard any thyme sprigs.
4. Use a spatula to carefully transfer the slices to a serving plate or platter. Spritz all over with the lemon or lime wedge. Then enjoy!