Grilled sweet potatoes bring out the natural sweetness and smoky depth that make them irresistible. With just 10 minutes of prep and 30 minutes on the grill, you’ll achieve tender, caramelized edges and a creamy center. The charred exterior adds a satisfying crunch, while the inside remains soft and buttery. A hint of smokiness pairs perfectly with their earthy flavor, making them a versatile side or star of the meal. Whether seasoned simply or dressed up with herbs and spices, these grilled gems are a crowd-pleaser. Perfect for summer barbecues or cozy weeknights, they’re as easy to make as they are delicious. Fire up the grill and let these sweet potatoes steal the show!
What You’ll Need?
- 2 medium sweet potatoes (choose ones that are similar in size for even cooking)
- Avocado oil, for drizzling (or substitute with olive oil if preferred)
- Sea salt and freshly ground black pepper, to taste
- Pinches of chili powder, optional (adds a subtle kick, or omit for a milder flavor)
How to Make Grilled Sweet Potatoes
- Boil the sweet potatoes: Place the sweet potatoes in a large pot, fill with water, and bring to a boil. Boil for 8 to 15 minutes, or until the potatoes are just fork-tender but still firm. (Tip: Cooking time depends on the size of the potatoes.)
- Cool and slice: Remove the potatoes from the pot and let them cool slightly. Slice them horizontally into ¼-inch rounds.
- Preheat the grill: Preheat your grill to medium-high heat (about 375°F to 400°F).
- Season the potatoes: In a bowl, toss the sweet potato rounds with a drizzle of avocado oil, a pinch of sea salt, freshly ground black pepper, and chili powder (if using).
- Grill the potatoes: Place the sweet potato rounds on the grill. Cook for 3 to 5 minutes per side, or until char marks form and the potatoes are tender.
- Serve: Remove from the grill and serve immediately. Enjoy as a side dish or a healthy snack!
Delicious Toppings & Sauces to Elevate Your Dish
Take your grilled sweet potatoes to the next level with these tasty additions! Drizzle with tahini sauce or a cilantro-lime crema for a creamy finish. For a sweet twist, try a maple syrup glaze or a sprinkle of cinnamon sugar. Savory lovers can add crumbled feta, chopped herbs, or a dollop of guacamole.
Perfect Pairings: Serving Suggestions
These grilled sweet potatoes are incredibly versatile! Serve them as a side dish with grilled chicken, steak, or fish. For a vegetarian meal, pair them with a quinoa salad or black bean tacos. They also make a great addition to a summer BBQ spread or a weeknight dinner.
Quick Storage & Reheating Tips
Store leftover grilled sweet potatoes in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster oven or air fryer at 350°F for 5-7 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Time-Saving Hacks for Busy Cooks
Short on time? Skip the boiling step and slice the sweet potatoes into thinner rounds (about ⅛-inch thick) to grill them directly. Alternatively, use pre-cut sweet potato slices from the store to save on prep time. Just toss them with oil and seasonings, and you’re ready to grill!
Grill Like a Pro: Equipment Tips
For the best results, use a grill basket or aluminum foil to prevent the sweet potato slices from falling through the grates. If you don’t have a grill, a grill pan or cast-iron skillet on the stovetop works just as well. Make sure your grill is preheated to medium-high heat for those perfect char marks!
Grilled Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- Avocado oil, for drizzling
- Sea salt and freshly ground black pepper
- pinches chili powder, optional
Instructions
- Place the sweet potatoes in a large pot, fill with water, and bring to a boil. Boil for 8 to 15 minutes, or until the potatoes are just fork-tender, but still firm. The exact timing will depend on the size of your potatoes. Let cool and slice horizontally into ¼-inch rounds.
- Preheat a grill to medium-high heat. Toss the sweet potato rounds with oil, pinches of salt and pepper, and chili powder, if desired. Grill 3 to 5 minutes per side, or until char marks form.