Grilled Sweet Potatoes {Easy & Healthy}

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 You’ll Love It

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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.

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.

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.

Leftovers and Storage

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.

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