Grilled Sweet Potatoes

There’s something magical about the moment when the grill sizzles and those sweet, caramelized grill marks begin to form on slices of sweet potatoes. The smell alone is enough to bring everyone to the backyard—whether it’s a casual weeknight dinner or a weekend BBQ.

I started making grilled sweet potatoes during one of those “what else can we throw on the grill?” experiments. I had a few sweet potatoes left over from a winter meal, and out of pure curiosity, I sliced them up, tossed them with oil and spices, and threw them on the grill alongside some chicken. What came off the grates was pure flavor: crispy edges, smoky notes, and soft, creamy centers. That was the moment I knew this recipe would become a staple.

So if you’re looking for an easy, flavor-packed, healthy side dish—or even a meatless main—grilled sweet potatoes may become your new go-to too.

Why I Love This Recipe

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The beauty of this dish lies in its simplicity, but also in its versatility.

Grilled sweet potatoes are hearty enough to stand alone but flexible enough to pair with almost anything—from grilled meats to fresh salads. What makes this recipe truly special is the balance of flavors: the natural sweetness intensifies on the grill, while a touch of seasoning brings in savory and spicy notes. Add a drizzle of garlic aioli or herb yogurt sauce, and you’re in flavor heaven.

Another reason I keep coming back to this dish? It works with nearly every dietary need. It’s naturally vegetarian, gluten-free, and if you skip butter-based toppings, it’s dairy-free too. Whether you’re cooking for picky eaters or health-focused friends, everyone seems to love it.

Plus, sweet potatoes are packed with vitamins, fiber, and antioxidants, making this an incredibly wholesome addition to your plate. This isn’t just about throwing veggies on the grill—it’s about elevating an everyday ingredient into something truly memorable.

Ingredients for Grilled Sweet Potatoes

Before you even light the grill, make sure you have everything you need. A few simple ingredients can go a long way when grilling sweet potatoes, and each one plays a key role in developing that savory-sweet, smoky flavor.

Here’s what you’ll need:

• Sweet potatoes – Look for medium-sized ones that are firm with smooth skin. I usually plan for about 1 sweet potato per person if serving as a side. Try to choose ones that are evenly shaped so they grill more uniformly.
• Olive oil – You want something with a high enough smoke point and a mild flavor. Olive oil is my go-to, but avocado oil works great too.
• Salt – A generous pinch of kosher salt helps bring out the natural sweetness.
• Smoked paprika or chili powder – This gives a subtle heat and a little smokiness to mimic a wood-fired grill even if you’re using gas.
• Black pepper – Adds just enough bite to balance the sweetness.
• Garlic powder or minced garlic – Optional, but if you’re like me and garlic is your love language, this makes the flavor pop.

Want to elevate it? Add a squeeze of lime after grilling, or sprinkle with fresh herbs like parsley, cilantro, or chives.

How Much Time Will You Need

Grilled sweet potatoes don’t take long, but timing is everything.

Here’s what to expect:

• Prep time: 10–15 minutes
• Grill time: 10–12 minutes
• Total time: About 25–30 minutes

If you parboil or microwave the slices beforehand (optional, but helps speed up grilling), it can be even faster.

How to Make This Grilled Sweet Potatoes

The cooking process is pretty straightforward, but I’ve laid it out step by step so you can follow along with ease. The goal is to get sweet potatoes that are tender inside, with beautiful grill marks and slightly crispy edges.

Step – 1: Prepare the Sweet Potatoes

Wash and scrub the sweet potatoes well. There’s no need to peel them—keeping the skin adds texture and helps the slices hold their shape on the grill.

Slice them into ¼- to ½-inch thick rounds or long planks. Try to keep the pieces uniform in thickness so they cook evenly.

Step – 2: Season the Slices

In a large bowl, toss the slices with olive oil until well coated. Then sprinkle in your salt, pepper, smoked paprika (or chili powder), and garlic powder if using. Give everything a good mix to ensure the spices coat each piece.

Step – 3: Preheat the Grill

Heat your grill to medium-high heat (about 375°F to 400°F). If you’re using a charcoal grill, allow the coals to burn down slightly before cooking.

Lightly oil the grill grates with a paper towel dipped in oil and held with tongs—this helps prevent sticking.

Step – 4: Grill the Sweet Potatoes

Place the slices directly on the grill grates in a single layer. Grill for about 4 to 6 minutes per side, flipping once when grill marks appear. Thicker slices may need a bit longer—don’t be afraid to test one for tenderness.

You want those perfect char lines without burning them, so keep an eye out and move pieces as needed.

Step – 5: Serve Warm

Once cooked, remove the sweet potatoes and transfer them to a platter. You can serve them plain, or top with crumbled feta, a squeeze of lime, fresh herbs, or your favorite dipping sauce.

Substitutions

Sweet potatoes are delicious on their own, but if you’re missing something or want to get creative, here are a few swaps that can totally work.

Instead of olive oil:
Use avocado oil or grapeseed oil for a higher smoke point, especially if your grill runs hot.

Instead of sweet potatoes:
You can swap in Japanese sweet potatoes (slightly drier and nuttier) or even try Yukon gold potatoes if you’re in a pinch. Just adjust grill time as needed.

Want to add more flavor?
Toss the slices in a spice blend like taco seasoning, za’atar, Cajun mix, or even a curry powder blend before grilling.

Going dairy-free?
Skip the butter-based toppings and go for tahini drizzle, vegan pesto, or a squeeze of citrus for brightness.

Best Side Dish of Grilled Sweet Potatoes

Grilled sweet potatoes shine on their own, but pair them with the right sides and you’ll have a well-rounded meal that impresses everyone.

Here are a few delicious companions:

Grilled Chicken Thighs with Chimichurri
The tangy herb sauce complements the sweetness of the potatoes beautifully.

Crispy Kale Salad with Lemon Dressing
A fresh, crunchy salad balances the creamy, grilled texture of the sweet potatoes.

Spiced Black Beans
For a plant-based pairing, add black beans seasoned with cumin, garlic, and lime. It turns this into a complete meal that’s healthy and satisfying.

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Serving and Presentation Tips

The secret to making grilled sweet potatoes feel just a bit more special? It’s all in the presentation.

Once those beautiful slices come off the grill, I like to arrange them slightly overlapping on a wide platter—this shows off the grill marks and golden caramelized edges. A final drizzle of olive oil or a sprinkle of flaky sea salt can elevate them even more. If you want to impress guests, scatter a few chopped fresh herbs like parsley or chives over the top for color and a pop of freshness.

For dipping or extra flair, serve with a small bowl of aioli, yogurt sauce, or even spicy honey on the side. And if you’re pairing them with other grilled items, stack them beside grilled veggies or meats to create a colorful and inviting plate.

Tips and Tricks to Make This Recipe Better

Getting that perfect texture—crispy edges and soft, creamy centers—isn’t hard, but a few tricks go a long way.

1. Slice evenly.
Try your best to cut all slices the same thickness. Too thin and they’ll burn fast; too thick and they won’t cook through. I aim for ⅓-inch slices for the best balance.

2. Pre-cook if needed.
If you’re short on grill time, parboil the slices for 5 minutes or microwave them briefly to soften before grilling. This guarantees a tender interior every time.

3. Use indirect heat for thicker slices.
If your slices are thicker, start them over indirect heat for the first few minutes before finishing with a quick sear over high heat. This keeps the outsides from charring too quickly.

4. Don’t skimp on the oil.
Oil not only prevents sticking—it helps with caramelization. Make sure every slice is lightly coated.

5. Add a finishing touch.
After grilling, a squeeze of lemon or lime juice can cut through the sweetness and bring out all the flavors.

Common Mistakes to Avoid

Even a simple recipe like this has its pitfalls. Here’s what to watch out for:

1. Using raw slices that are too thick.
If you skip pre-cooking and your slices are too thick, they’ll burn on the outside before softening inside. Either slice thinner or soften first.

2. Not preheating the grill.
Cold grates = stuck sweet potatoes. Always let your grill preheat fully so the surface is hot enough to sear.

3. Flipping too soon.
Let the sweet potatoes sit undisturbed until grill marks form. If you try to flip too early, they’ll stick and tear.

4. Overcrowding the grill.
Give each slice enough space. Crowding can lead to steaming instead of grilling, and you’ll miss out on those delicious sear lines.

5. Underseasoning.
Sweet potatoes are naturally mild. They need salt and seasoning to really shine—don’t be shy.

How to Store It

If you have leftovers (which doesn’t happen often in my house), here’s how to keep them tasting great:

In the fridge:
Store grilled sweet potato slices in an airtight container for up to 4 days. Let them cool completely before sealing.

To reheat:
Pop them back on the grill for a few minutes, or reheat in a hot skillet to bring back the crispy edges. You can also warm them in a 375°F oven for 10 minutes.

Freezing tip:
You can freeze grilled sweet potato slices, but they’ll lose their texture a bit. If you do freeze them, wrap tightly and reheat in the oven for best results.

FAQ

Can I grill sweet potatoes without peeling them?
Absolutely. I rarely peel mine. The skins help them hold their shape and add a nice bit of texture.

Can I grill them ahead of time?
Yes, grill them ahead and reheat on the grill or in the oven just before serving. They reheat beautifully.

What grill temperature is best for sweet potatoes?
Medium-high heat (375°F to 400°F) works well. You want enough heat to caramelize the outside without burning.

Do I need to boil sweet potatoes before grilling?
Not necessarily, but it helps if you’re using thicker slices or want faster grill time. I sometimes microwave them for 2–3 minutes instead.

Can I make this recipe on a grill pan indoors?
Yes! A cast iron grill pan works great on the stovetop. Just be sure it’s hot before adding the slices and don’t overcrowd.

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