Charred Sweet Potatoes and Summer Vegetables
salads sides

Charred Sweet Potatoes & Summer Vegetables

In the ultimate summer mashup, the cast iron griddle is the perfect match for the grill. Seasoned with both McCormick® Smoked Paprika and Lawry’s® Garlic Salt, sweet potatoes and chorizo make for a hearty, skillet meal that can be enjoyed all summer long. 
  • 20m

    prep time

  • 20m

    Cook Time

  • 223


  • 12



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  • Pierce sweet potatoes with fork several times. Microwave on HIGH 3 minutes. Turn potatoes. Microwave again on HIGH 2 to 3 minutes or until potatoes are fork-tender but still firm. Let stand until cool enough to handle. Peel potatoes and cut into 1-inch chunks. Set aside.

    Precooking the sweet potatoes before grilling helps reduce overall grill time and allows for even cooking when incorporated with the other vegetables.

  • Toss tomatoes, squash, zucchini, 1 tablespoon of the oil, paprika, garlic salt and pepper in medium bowl until well coated. Set aside.

  • Place large cast iron skillet on preheated grill over medium-high heat (375°F to 400°F). Heat remaining 2 tablespoons oil in cast iron skillet. Add potatoes; cook 4 to 5 minutes or until lightly charred and tender, stirring after each minute. Push potatoes around edges of pan.

  • Place chorizo and onion in center of pan. Cook and stir 3 to 4 minutes or until lightly charred. Push chorizo mixture around edges of pan. Add squash mixture to center of pan. Cover pan or close grill. Cook 4 to 5 minutes or until squash is tender and tomatoes begin to burst, stirring after each minute. Gently stir in water and vinegar until blended.

    Spanish chorizo is a hard, cooked & cured pork sausage. It can be found in Latin markets, butcher shops, some supermarkets, or ordered at online specialty stores. Pepperoni or salami may be substituted for Spanish chorizo.

Nutrition information (per Serving)



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