4 Serves
40 Mins
Preheat your grill to 175°C.
Wash and slice the sweet potatoes into uniform 1-inch thick rounds using a chef's knife.
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Vitamin K
182 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
308 mg / 4,700 mgSodium
100 mg / 2,300 mgZinc
0 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Place a sheet of aluminum foil over the grill grates and arrange the sweet potato rounds in a single layer on top.
Lightly coat the sweet potatoes with cooking spray and sprinkle evenly with ground cinnamon.
Close the grill lid and cook for 30 minutes, turning and flipping the sweet potato rounds every 10 minutes while applying additional cooking spray as needed to prevent sticking.
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