Preheat a grill or bbq to medium heat. Generously coat with cooking spray or brush with coconut oil.
In a large mixing bowl, add the sweet potato discs and coconut oil and mix well. Add the spices, salt, and sugar and rub all over the potatoes.
Layer your sweet potato discs and cook for approximately 12-15 minutes, flipping halfway through.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the grilled and cooled potatoes in an airtight container and store it in the freezer for up to six months. TO REHEAT: Either reheat on the grill or in a non-stick pan. Avoid microwaving them as they will become soggy.