Grilled Sweet Potatoes Recipe

Prep and par-cook

Wash sweet potatoes and slice into 1/2-inch thick rounds or lengthwise 1/2-inch slabs for larger pieces. Par-cook to ensure tender centers: either microwave in a single layer (2 batches) for 3–4 minutes per side until just beginning to soften, or roast on a baking sheet at 400°F / 200°C for 15–20 minutes until slightly tender but not falling apart.

Season and grill

Brush par-cooked sweet potato slices on both sides with 2 tbs olive oil. Sprinkle with smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill sweet potato slices 3–4 minutes per side until grill marks form and edges are slightly charred and potatoes are tender when pierced with a fork. Transfer to a platter and keep warm.

Toast seeds and chiles

In a dry skillet over medium heat, toast 1/2 cup pepitas until they begin to pop and smell nutty, about 3–4 minutes; transfer to a bowl. In the same skillet briefly toast the dried guajillo (and arbol if using) 20–30 seconds per side until fragrant but not burnt; remove and let cool.

Bloom chiles and blend

Optional: quickly soak toasted dried chiles in 1/4 cup hot water for 10 minutes to soften slightly, then drain (reserve soaking liquid). Place toasted pepitas, toasted chiles, 1 garlic clove, 3 tbs neutral oil, 1 tsp brown sugar, 1 tsp sherry or cider vinegar, 1/2 tsp kosher salt, and 1 tsp fresh lime juice in a food processor or blender. Pulse to a coarse, spreadable texture (not completely smooth). If mixture seems too thick, add 1–2 tsp reserved chile soaking liquid or additional oil to loosen. Taste and adjust salt, sugar, or vinegar balance.

Finish

Transfer salsa macha to a bowl. Reserve 2 tbs lightly for garnish. The rest will be used to top grilled sweet potatoes.

In a small blender or using an immersion blender in a jar, combine 1/2 cup mayonnaise, 1/2 cup packed cilantro leaves, 1 garlic clove, 1 tbs fresh lime juice, 1 tsp olive oil, and 1/2 tsp kosher salt. Blend until smooth. If too thick, add up to 1 tsp water to reach a drizzleable consistency. Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or small bowl.

Preheat oven to 300°F / 150°C (or use an air fryer). Toss 4 cups torn kale with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake 12–18 minutes, stirring once halfway, until edges are crisp but not burnt. For an air fryer, cook at 300°F / 150°C for 6–10 minutes in batches, shaking halfway. Remove and let cool — kale will crisp more as it cools.

Arrange grilled sweet potato slices on a serving platter. Spoon dollops or a smear of cilantro-lime aioli across the potatoes. Spoon pumpkin seed salsa macha in small spoonfuls atop each potato piece. Scatter crispy kale over the top and sprinkle reserved toasted pepitas and fresh cilantro leaves. Finish with a squeeze of lime wedges and a light sprinkle of coarse sea salt if desired. Serve warm.