Grilled Sweet Potatoes Recipes

Grilling sweet potatoes really brings out their natural sweetness and gives them this smoky edge that just fits with summer meals.

I honestly love how easy they are to throw together, and they go with almost anything.

Grilled sweet potatoes make a quick, healthy, and flavorful side that turns an ordinary cookout into something special.

You’ll figure out how to pick the right ingredients, what equipment to grab, and a few easy steps for that perfect balance—crisp on the outside, tender in the middle. Whether I’m cooking for myself or feeding a whole group, these recipes just work.

Each bite has that sweet and savory thing going on, and honestly, people always ask for seconds.

Grilled Sweet Potatoes Recipes

I love how grilled sweet potatoes get so tender inside but keep that light crisp on the outside. Their natural sweetness just works with those smoky grill marks, plus some herbs and spices.

With a few basic tools and pantry staples, I can whip up a side dish that goes with almost anything.

Equipment

• Grill or grill pan – I use a gas or charcoal grill for smoky flavor, but a grill pan works indoors too.
• Tongs – They make flipping the sweet potato slices or wedges easy, and I don’t end up tearing them.
• Sharp knife and cutting board – I try to cut the sweet potatoes evenly so they all cook at the same pace.
• Mixing bowl – Tossing the slices with olive oil, salt, and spices makes everything taste better.
• Brush – I brush the grill grates or pan with oil to keep things from sticking.
• Plate and foil – I let the grilled sweet potatoes rest under foil for a few minutes so they finish softening up.

Sticking with simple tools makes the whole process quick. I always clean the grates first so those grill marks come out nice and clear.

Ingredients

• 2 large sweet potatoes, scrubbed and sliced into ½-inch rounds or cut into wedges
• 2 tbsp olive oil or avocado oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp smoked paprika or chili powder
• 1 tbsp lemon juice or lime juice
• 1 tbsp chopped cilantro, parsley, or chives for garnish

I usually tweak the seasoning to taste. Smoked paprika gives it some depth, and lime juice brightens things up a bit.

Fresh herbs on top at the end? Always a good idea—it balances the sweetness perfectly.

Instructions

• Preheat the grill or grill pan to medium-high heat (about 400°F).
• Slice the sweet potatoes evenly and toss them in a bowl.
• Add olive oil, salt, pepper, smoked paprika, and lemon juice. Mix until everything’s coated.
• Brush the grill grates with oil.
• Lay the sweet potato slices or wedges in a single layer.
• Grill for 3–5 minutes per side until they’re tender and have those nice grill marks.
• Transfer to a plate and cover loosely with foil for 5 minutes.
• Sprinkle with chopped herbs just before serving.

I keep an eye on the edges—once they start to char, I flip them quick. The goal is soft in the middle, crisp at the edges.

Notes

Cutting sweet potatoes thick enough helps them hold their shape, but if they’re too thick, I’ll parboil the wedges for a few minutes first. That way, they cook through faster on the grill.

If I’m stuck indoors, I use a cast-iron grill pan and just keep the heat steady. Lemon or lime juice right after cooking gives a nice pop, and herbs like cilantro or parsley freshen everything up.

Leftovers keep well in the fridge for up to three days. I just reheat them in a hot pan to get the texture back.

Tasting Notes

I love how grilled sweet potatoes get that light crisp on the outside, while the inside stays soft and warm. Those grill marks? They bring this gentle smokiness that just works with the potato’s natural sweetness.

When I take a bite, the caramelized edges hit first, and there’s this mild nutty flavor that sneaks in. The inside stays tender and kind of creamy, so every bite feels satisfying but not too heavy.

As a healthy side dish, sweet potatoes go really well with grilled chicken, fish, or even a pile of veggies. I think they’re perfect as a summer side dish—they’re tasty whether you serve them warm or let them cool down a bit.

Sometimes I’ll sprinkle a pinch of sea salt or throw on some fresh herbs like rosemary for a little contrast. If I’m feeling adventurous, a dash of lime juice or a bit of chili powder can really wake up the flavor.

Every piece gives you this mix of sweet, smoky, and savory notes. Honestly, the texture and flavor make me want to bring these out for cookouts or just on a random weeknight.

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