Grilled Sweet Potatoes

Imagine sinking your teeth into perfectly grilled sweet potatoes with their caramelized, smoky exterior giving way to a tender, creamy inside. These flame-kissed orange beauties transform the humble sweet potato into a mouthwatering side dish that pairs with practically everything from burgers to grilled fish. Grilled sweet potatoes offer that magical combination of natural sweetness and savory char that makes them irresistibly delicious. You’ll learn how to achieve the perfect texture, prevent sticking, and customize these versatile roots to complement any meal.

Why You’ll Love This Recipe

These grilled sweet potatoes will quickly become your go-to summer side dish for several compelling reasons. First, they deliver an incredible textural contrast – crispy, caramelized edges yielding to a soft, fluffy interior that melts in your mouth. Unlike boiled or baked versions, the grill imparts a smoky complexity that elevates the sweet potato’s natural sugars to new heights.

The recipe is refreshingly simple, requiring just a handful of ingredients you likely already have in your pantry. No complicated techniques or special equipment needed – just your grill and about 20 minutes of mostly hands-off cooking time. They’re also incredibly versatile, working equally well as a healthy weeknight side or an impressive addition to a weekend barbecue spread.

Health-conscious eaters will appreciate that these sweet potatoes on the grill retain more nutrients than many cooking methods while delivering maximum flavor without heavy sauces or excessive oils. The natural caramelization process brings out an intense sweetness that satisfies cravings without added sugars.

Ingredients

To make perfect grilled sweet potatoes, you’ll need:

• 2 pounds (900g) sweet potatoes, scrubbed clean
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) kosher salt
• ½ teaspoon (1g) freshly ground black pepper
• 1 teaspoon (2g) smoked paprika (optional)
• 2 cloves garlic, minced (optional)
• 2 tablespoons (8g) fresh herbs like rosemary or thyme (optional)

Sweet potatoes are the star here – look for medium-sized ones with smooth, unblemished skin and firm flesh. The natural sugars in these root vegetables caramelize beautifully on the grill. High-quality olive oil helps conduct heat evenly and prevents sticking. If you’re feeling adventurous, the optional ingredients add wonderful aromatic dimensions to your barbecued sweet potatoes without overpowering their natural sweetness.

Pro Tips

Master these three crucial techniques to elevate your grilled sweet potatoes from good to extraordinary:

First, slice your sweet potatoes to the perfect thickness – aim for ¼ to ⅓ inch (about 6-8mm) planks or rounds. This thickness is the sweet spot that allows for proper caramelization while ensuring the interior cooks through without burning the exterior. Too thin, and they’ll burn quickly; too thick, and you’ll have undercooked centers.

Second, par-cook your sweet potatoes before they hit the grill. Microwave the whole, pricked potatoes for 4-6 minutes or boil the slices for 3-4 minutes until just barely tender. This head start ensures even cooking and prevents the dreaded combination of burnt outsides and raw insides. The potatoes should be firm enough to hold their shape but soft enough that a knife meets little resistance.

Finally, oil both the potatoes AND the grill grates. Brush the potato slices with oil on both sides, then use a paper towel dipped in oil to wipe down your preheated grates. This double-protection system creates the perfect non-stick environment for beautiful grill marks without losing half your potato to the flames. Allow the potatoes to develop a slight crust before attempting to flip – if they stick, they’re not ready to turn yet.

Instructions

Step 1: Prepare the Sweet Potatoes

Begin by washing 2 pounds of sweet potatoes thoroughly under cold running water, using a vegetable brush to remove any dirt. Pat them completely dry with paper towels. Using a sharp chef’s knife, slice the sweet potatoes lengthwise into ¼-inch planks, or into rounds if you prefer. For consistent cooking, try to keep all pieces uniform in thickness. Place the sliced potatoes in a large bowl and microwave them for 3-4 minutes to partially cook them, which helps ensure even cooking on the grill.

Step 2: Season the Sweet Potatoes

In the same bowl, drizzle the par-cooked grilled sweet potatoes with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika if using. Add minced garlic and fresh herbs if desired. Using your hands or tongs, gently toss the sweet potato slices until they’re evenly coated with oil and seasonings. The oil not only adds flavor but creates a barrier that prevents sticking to the grill.

Step 3: Preheat and Prepare the Grill

Preheat your grill to medium-high heat (about 400-425°F/204-218°C). Once hot, clean the grates thoroughly with a grill brush. This is crucial for preventing sticking! Fold a paper towel into a small square, dip it in vegetable oil, and using tongs, rub it over the grates 2-3 times to create a non-stick surface. This step makes a significant difference in achieving those perfect grill marks.

Step 4: Grill the Sweet Potatoes

Place the seasoned sweet potato slices directly on the oiled grates, arranging them perpendicular to the grates for those coveted crosshatch marks. Close the lid and grill for 4-5 minutes without disturbing them. Resist the urge to move them too early! Peek at the underside of one slice – when you see defined grill marks and the edges start to caramelize, it’s time to flip them using a thin, metal spatula. Cook for another 3-4 minutes with the lid closed until the potatoes are tender when pierced with a fork and have beautiful caramelization on both sides.

Step 5: Serve

Transfer your perfectly grilled sweet potatoes to a serving platter. For an extra flavor boost, brush them with a mixture of 1 tablespoon melted butter and 1 teaspoon honey while still hot. Sprinkle with additional fresh herbs and flaky sea salt if desired. Serve immediately while hot for the best texture contrast between the crispy exterior and soft interior.

Variations

Transform your basic grilled sweet potatoes with these creative variations:

Spicy-Sweet: Kick up the heat by adding ½ teaspoon cayenne pepper and 1 tablespoon brown sugar to your seasoning mix. The contrast between spice and sweetness creates an addictive flavor profile that pairs beautifully with grilled meats. Finish with a squeeze of lime juice and chopped cilantro for brightness.

Mediterranean Style: Swap the standard seasonings for 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon lemon zest. After grilling, top with crumbled feta cheese, chopped kalamata olives, and a drizzle of tahini sauce. This variation works wonderfully with grilled chicken or as part of a vegetarian mezze platter.

For dietary adaptations, make these vegan-friendly by using maple syrup instead of honey in the finishing butter. For a Whole30 or paleo version, replace the optional honey-butter finish with a coconut oil and cinnamon blend that adds richness without dairy or refined sweeteners.

Storage and Serving

Store leftover grilled sweet potatoes in an airtight container in the refrigerator for up to 4 days. For best results when reheating, avoid the microwave which can make them soggy. Instead, place them in a 350°F (175°C) oven for 8-10 minutes until heated through, or quickly reheat them in a skillet with a touch of oil to restore some of that exterior crispness.

These versatile potatoes shine in multiple serving scenarios. For a casual weeknight dinner, serve them alongside grilled chicken or burgers as a healthier alternative to french fries. Drizzle with a simple yogurt-lime sauce for added brightness.

For an elegant dinner party presentation, stack the grilled sweet potato planks in an alternating pattern, drizzle with herb-infused olive oil, and finish with flaky sea salt and microgreens. They also make a fantastic base for a grain bowl – top with quinoa, black beans, avocado, and a zesty chimichurri for a satisfying plant-based meal.

Leftover grilled sweet potatoes can be diced and tossed into salads or breakfast hash for an instant flavor upgrade.

FAQs

Can I make grilled sweet potatoes without par-cooking them first?
Yes, but slice them thinner (about ⅛-inch) and cook them longer over medium heat rather than medium-high. This allows them to cook through without burning, though you may sacrifice some of the fluffy interior texture.

Why do my sweet potatoes keep sticking to the grill?
This typically happens when the grill isn’t hot enough before adding the potatoes, they haven’t been oiled sufficiently, or you’re trying to flip them too soon. Ensure your grill is properly preheated, oil both the potatoes and the grates, and let them cook undisturbed until they naturally release from the grates.

Can I grill sweet potatoes in advance for a party?
Absolutely! Grill them 1-2 hours ahead, but slightly undercook them. Store at room temperature, then reheat on the grill for 1-2 minutes per side just before serving to restore their crisp exterior.

Are these healthier than regular white potatoes?
Sweet potatoes contain more vitamin A, fiber, and antioxidants than white potatoes, making grilled sweet potatoes a nutritionally superior choice that still delivers on flavor and satisfaction.

Can I make these on a grill pan indoors?
Yes! Follow the same instructions using a well-oiled grill pan over medium-high heat. You’ll achieve similar results, though you might miss some of the smoky flavor that comes from an outdoor grill.

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