Sweet Potato Steaks

Slice a sweet potato lengthwise into ¼-inch planks, brush with steak sauce, and throw them on the grill. That’s the whole recipe, and the results are surprisingly impressive.

The lengthwise cut is key. It gives you long, flat “steaks” with maximum surface area for grill marks and caramelization. The natural sugars in the sweet potato char against the hot grates, and the steak sauce adds a tangy, smoky glaze that plays off that sweetness.

Buy potatoes that are straight and plump. Curved or knobby ones give you uneven slices that cook at different rates. You want uniform planks that lay flat on the grill and flip easily.

Pro Tips

• Let the steak sauce sit on the slices for at least 10-15 minutes before grilling. The sauce needs time to penetrate the surface or it just slides off on the grates.
• Slice ¼ inch thick, no thinner. Thinner slices fall apart on the grill. A quarter inch is sturdy enough to flip with a spatula without breaking.
• Medium heat, not raging hot. Sweet potatoes need time to cook through to the center. High heat chars the outside before the inside softens.
• Flip once. Let the grill marks develop fully before turning. Constant flipping prevents those clean crosshatch lines.

Variations

• Cinnamon butter finish: Skip the steak sauce and brush with melted butter, cinnamon, and a drizzle of maple syrup for a sweeter approach.
• Chimichurri topping: Grill the slices plain and spoon chimichurri over the top for an herbaceous, garlicky finish.
• Oven method: Arrange slices on a sheet pan and broil 4 inches from heat for 5-6 minutes per side if you don’t have a grill.