Grilled Sweet Potatoes

There’s something magical about grilling vegetables, especially when they transform into smoky, caramelized bites of perfection. Sweet potatoes, with their natural sweetness and creamy texture, take on a whole new life when cooked on the grill. I first made grilled sweet potatoes on a summer evening when I wanted something easy yet satisfying to serve alongside grilled chicken. What surprised me most was how these humble root vegetables became the star of the meal.

Instead of the usual baked or roasted sweet potatoes, I wanted something with a little char, crisp edges, and that unmistakable smokiness that only comes from grilling. The result? Sweet potatoes that are tender on the inside, golden and crisp on the outside, and filled with rich, sweet, and smoky flavor. It’s one of those dishes that looks simple but leaves people asking, “How did you make these taste so good?”

If you’re looking for a versatile, healthy side that pairs with almost any grilled dish, these grilled sweet potatoes might just become your new favorite.

Why I Love This Recipe

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The first hook for me is the flavor transformation. Sweet potatoes are naturally sweet, but grilling them intensifies that flavor in a way roasting in the oven never quite matches. The high heat caramelizes the natural sugars, giving the slices a slightly crisp exterior while locking in the creamy inside.

Another reason I love this recipe is its versatility. You can serve grilled sweet potatoes with steak, burgers, grilled fish, or even as part of a vegetarian meal. They’re also easy to dress up — sprinkle them with fresh herbs, drizzle with honey, or toss with a little chili powder for a kick.

On top of that, they’re healthier than many other barbecue sides. Instead of creamy potato salad or fried options, you get a nutrient-packed vegetable that still feels indulgent. It’s a win-win for anyone who wants to eat deliciously without feeling heavy afterward.

The real specialty of grilled sweet potatoes is the balance they strike: smoky yet sweet, crispy yet tender, simple yet unforgettable. Once you try them, you’ll understand why they’re always a hit at cookouts, weeknight dinners, or even holiday gatherings.

Ingredients for Grilled Sweet Potatoes

When it comes to ingredients, simplicity is key. You don’t need much to make grilled sweet potatoes taste amazing. The star of the dish is, of course, the sweet potato itself, and the fresher and firmer, the better.

Here’s what you’ll need:

• Fresh sweet potatoes — Look for medium-sized ones that are smooth, firm, and free of blemishes.
• Olive oil — This helps the potatoes crisp up beautifully on the grill while preventing them from sticking.
• Salt and pepper — Basic seasonings that enhance the natural flavor.
• Garlic powder or smoked paprika (optional) — A little seasoning goes a long way to elevate the flavor profile.
• Fresh herbs (like parsley, cilantro, or thyme) for garnish — These add brightness at the end.

The beauty of these ingredients is their flexibility. If you’re keeping it classic, just stick with salt and pepper. If you’re feeling adventurous, add spices like cumin, chili powder, or cinnamon. Sweet potatoes have a naturally adaptable flavor, so they pair well with both savory and slightly sweet seasonings.

How Much Time Will You Need

One of the reasons I love this dish is that it doesn’t take hours in the kitchen. From start to finish, you’re looking at about 30–35 minutes.

• Prep time: 10 minutes (washing, slicing, seasoning).
• Cooking time: 15–20 minutes, depending on the thickness of your slices and the heat of your grill.

It’s quick enough for a weeknight but special enough for a cookout.

How to Make This Grilled Sweet Potatoes

Step – 1: Wash and prep the sweet potatoes.
Rinse them under cool water, scrubbing the skins to remove any dirt. You can peel them if you like, but I prefer leaving the skins on for texture and added nutrients. Slice the potatoes into ½-inch thick rounds or wedges.

Step – 2: Season the potatoes.
Place the slices in a large bowl. Drizzle with olive oil, sprinkle with salt, pepper, and any additional spices you like. Toss until every piece is evenly coated. This helps ensure they cook evenly and don’t stick to the grill.

Step – 3: Preheat the grill.
Heat your grill to medium-high (around 400–425°F). If using a gas grill, preheat with the lid closed for about 10 minutes. For a charcoal grill, make sure the coals are glowing and spread evenly.

Step – 4: Grill the sweet potatoes.
Place the slices directly on the grill grates or use a grill basket for easier handling. Cook for 6–8 minutes per side, flipping once, until you see grill marks and the centers are tender when pierced with a fork.

Step – 5: Finish and serve.
Once cooked, transfer the sweet potatoes to a platter. Garnish with fresh herbs and, if desired, a light drizzle of honey or squeeze of lime juice for extra brightness. Serve hot.

Substitutions

Sometimes you may not have all the ingredients on hand, or maybe you want to switch things up. That’s where substitutions come in handy.

If you don’t have olive oil, avocado oil or even coconut oil works beautifully. Each adds a slightly different flavor, but all help with crispness.

For seasonings, the possibilities are endless. Instead of garlic powder or paprika, try a sprinkle of cinnamon and nutmeg for a sweeter twist, or use cumin and chili powder for a smoky, spicy vibe.

Not a fan of fresh herbs? A dash of dried Italian seasoning or even a touch of Parmesan cheese at the end can be a game-changer.

These substitutions give you the freedom to adapt the recipe to your pantry and preferences while still ending up with a delicious result.

Best Side Dish of Grilled Sweet Potatoes

While grilled sweet potatoes shine on their own, pairing them with the right side dishes can make your meal truly memorable. Here are three great options:

• Grilled chicken skewers — The savory, smoky flavors balance perfectly with the sweetness of the potatoes.
• Fresh garden salad — A crisp, refreshing salad adds contrast and keeps the meal light.
• Corn on the cob — Another grill favorite that complements the sweet and smoky notes.

Serving and Presentation Tips

One of the things I’ve learned over time is that presentation can elevate even the simplest dishes. Grilled sweet potatoes, with their golden char marks and rich color, already look beautiful. To make them even more appealing, arrange the slices or wedges on a large platter, slightly overlapping them so the grill marks show. A sprinkle of freshly chopped parsley or cilantro adds a burst of green that contrasts beautifully with the orange flesh.

For a touch of elegance, drizzle a little balsamic glaze or honey across the top before serving. If you’re hosting a barbecue, place them in a rustic wooden bowl or serve them alongside other grilled vegetables for a colorful spread. Remember, we eat with our eyes first, so even a casual dish deserves a thoughtful presentation.

Tips and Tricks to Make This Recipe Better

Here’s the secret: grilling sweet potatoes is simple, but there are little tips that can make them go from good to absolutely unforgettable.

• Cut them evenly: Uneven slices cook at different rates. Keep your wedges or rounds about the same thickness (½-inch works best) for consistent results.
• Don’t skimp on the oil: A light coating of oil helps the potatoes crisp up and prevents them from sticking. Too little oil and they’ll dry out.
• Preheat the grill properly: Many people rush this step, but hot grates are crucial for getting those gorgeous grill marks and avoiding sticking.
• Use indirect heat if needed: If your grill runs hot, try moving the sweet potatoes to indirect heat after they’re seared. This prevents burning before they’re fully cooked.
• Add flavor after grilling: A sprinkle of sea salt, a squeeze of lime, or a dusting of smoked paprika right before serving enhances the smoky sweetness.

Common Mistakes to Avoid

Even though this recipe is simple, there are a few pitfalls to avoid.

• Cutting too thick: Thick chunks take much longer to cook and can char on the outside while staying raw in the center.
• Not seasoning enough: Sweet potatoes are delicious, but they shine when balanced with salt and spices. Don’t be shy with seasoning.
• Using high heat only: If the grill is too hot, the outside will burn quickly while the inside remains undercooked. A medium-high heat is ideal.
• Forgetting to flip: Flipping halfway through ensures even cooking and prevents one side from burning.
• Overcrowding the grill: Give the potatoes space to cook properly. Overlapping pieces can steam instead of grill.

How to Store It

If you happen to have leftovers (though they disappear fast in my house), storing grilled sweet potatoes is simple. Let them cool completely before placing them in an airtight container. They’ll keep in the refrigerator for 3–4 days.

When reheating, avoid the microwave if you want to maintain their crisp texture. Instead, reheat them on a skillet over medium heat or pop them back onto the grill for a few minutes. You can also reheat them in the oven at 375°F until warmed through.

For longer storage, you can freeze grilled sweet potatoes. Lay them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer bag. They’ll last for up to 2 months. Reheat directly from frozen in the oven or on the grill.

FAQ

Can I grill sweet potatoes without peeling them?
Yes, absolutely. The skins add texture and nutrients. Just be sure to scrub them well before slicing.

Do I need to parboil the sweet potatoes before grilling?
Not necessarily. As long as your slices are about ½-inch thick, they’ll cook through on the grill without boiling. Parboiling can help if you prefer extra-soft potatoes.

Can I make grilled sweet potatoes in the oven?
Yes. Use a grill pan or a baking sheet under the broiler to mimic grill marks. While it won’t be quite the same, you’ll still get caramelized, delicious results.

What seasonings go best with grilled sweet potatoes?
Sweet potatoes pair beautifully with savory spices like garlic powder, smoked paprika, cumin, and chili powder. For a sweet twist, try cinnamon and nutmeg.

How do I know when the sweet potatoes are done?
They should have nice grill marks on the outside and be tender when pierced with a fork. If they’re still firm in the middle, give them a few more minutes.

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