Grilled Sweet Potatoes
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My grilled sweet potatoes are crisp on the outside and soft and fluffy in the middle. They cook in under 20 minutes and make the best summer side dish.
As much as grilling season is about the meat, it’s also about the sides to pair with it, and this is where my grilled sweet potatoes come into play. Inspired by my grilled potatoes, it’s quite a unique way to cook them, but trust me- they will be a summertime staple.
I start by slicing the sweet potato into thick coins and seasoning them with salty, smoky flavors before letting the grill do its magic. In under 20 minutes, you are left with crisp, charred sweet potatoes with the most delicious middle. Honestly, these potatoes may steal the grilling show- ask my family!
Table of Contents
Perfect char: why grilling sweet potato wins
- Perfect flavor and texture. I cut the potatoes into discs so they cook quickly, getting a gorgeous char on the outside while the center remains soft and tender.
- Versatile. They pair well with almost everything, from grilled chicken drumsticks to healthy burgers.
- Simple ingredients. Just sweet potatoes, oil, smoked paprika, and a pinch of brown sugar are all you need.
- It’s easy to customize. I’ll share the base recipe (my favorite!) and a few flavor swaps so you can customize it.
★★★★★ REVIEW
“I just adore this recipe. I make it year-round, and it’s my family’s favorite side dish. I’ve often made it as a meal in itself.” – Kara
Ingredients for grilled sweet potatoes
- Sweet potatoes. Look for bigger sweet potatoes, as they make larger discs and grill up better than smaller ones. Don’t bother peeling them unless you prefer to.
- Oil. I like the flavor of coconut oil, but olive oil, avocado oil, or any neutral oil with a high smoke point will do.
- Salt and black pepper. To taste.
- Smoked paprika. Adds a lovely smoky flavor that pairs well with the potatoes’ sweetness.
- Brown sugar. Optional, but I learned in culinary school that adding a pinch of sugar helps caramelize the edges even better.
Step-by-step: how to get clean grill marks
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep work. Slice the potatoes into 1-2-inch discs.
Step 2– Season. Combine the sweet potato slices and coconut oil in a large bowl. Add the spices, then rub them all over the potatoes.
Step 3- Assemble. Layer your sweet potato discs on the grill or grill pan.
Step 4- Grill for 12-15 minutes, flipping halfway through.
Arman’s recipe tips
- Cover the grill. Midway through, I like putting the lid on so the potatoes cook evenly and get a subtle smoky flavor.
- Slice them evenly. Slice to 1/4 inch thickness. If they’re thicker, the center won’t cook through before the outside chars. Thinner, and they fall apart on the grill.
- Don’t have an outdoor grill? I’ve tested this on a stovetop grill pan, and it worked perfectly. The char marks aren’t quite as deep, but the flavor is identical.
- If you only have small sweet potatoes, place them on a grill pan so they don’t fall through the grates. A cast iron pan works best for them.
Tested flavor swaps
- Cinnamon sugar. Add 1/2 teaspoon of cinnamon and double the brown sugar. This is great if you’d like this as part of a dessert, too.
- Hot and spicy. Add 1/2 teaspoon of cayenne pepper or red pepper flakes.
- Mexican. Rub taco seasoning over the potatoes.
- Cajun. Toss through Cajun seasoning.
- Kettle corn. Omit the smoked paprika and pepper, and swap the brown sugar for white sugar.
How to keep leftover sweet potatoes firm
To store: Leftover grilled potatoes can be stored in the refrigerator, covered, for up to five days.
To freeze: Place the grilled, cooled sweet potatoes in an airtight container and store them in the freezer for up to 6 months.
Reheat: I recommend reheating in a non-stick skillet or pan with a splash of water. Avoid microwaving them as they will become soggy.
Frequently asked questions
You can, however, it is a little more time-consuming. You’ll need to regularly turn the potatoes and increase the cooking time by another 20 minutes. You’ll also need to keep the grill covered to trap heat and cook the insides evenly.
I wouldn’t recommend it. Peeling the sweet potatoes before grilling will reduce cooking time but also make them more prone to burning. Remember, you can always remove the skins before eating them.
More grilled veggie sides
Grilled Sweet Potatoes
Video
Ingredients
- 2 large sweet potatoes
- 1 tablespoon coconut oil * See notes
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
Instructions
- Preheat a grill or grill pan to medium heat. Generously coat with cooking spray or brush with coconut oil.
- Slice the sweet potatoes into 1 or 2-inch discs.
- In a large mixing bowl, add the sweet potato discs and coconut oil and mix well. Add the salt, pepper, smoked paprika, and sugar, and rub all over the potatoes.
- Layer your sweet potato discs and cook for approximately 12-15 minutes, flipping halfway through. Cover the sweet potatoes as they grill.
Simply delicious!!!
Sweet potato is so tasty I cannot live without it. I need to grill it.
Sweet potato is my favourite side dish. I want to find purple one also but in my city there is no.
I love sweet potatoes as I don’t like any other potatoes, your recipes are perfect and I’d like to see more sweet potato recipes in salads, my mash potato is califlower and sweet potato with choped parsley, I also use sweet potato in potato salads and smoothies
My best side dish is sweet potato, will try!
Amazing.
Need to try whit purple sweet potato.
Wondering if you could achieve the same result by air frying them. Would they differ greatly, Arman?