Grilled Sweet Potatoes Recipe – Love and Lemons


Charred on the outside and tender in the middle, grilled sweet potatoes are a delicious summer side dish. Serve them with whatever you’re grilling!


Grilled sweet potatoes


This grilled sweet potatoes recipe was a game changer for me. I love sweet potatoes in all forms – baked sweet potatoes, mashed sweet potatoes, sweet potato fries, salads, tacos, etc. But almost every one of my favorite ways to cook them requires cranking the oven and heating up the house. In the fall and winter, that’s a major win. In the summer? Well, not so much.

With this grilled sweet potatoes recipe, I’ve finally found a way to get my summer sweet potato fix. They cook up with perfect creamy middles, puffed, charred edges, and an irresistible sweet and smoky flavor. You can serve them as a side dish with anything you’re grilling, but I like them so much that I often pile them with toppings and eat them as a meal on their own.


Sweet potatoes, olive oil, salt, and pepper


How to Grill Sweet Potatoes

Tender veggies like asparagus and zucchini cook up in minutes on the grill, but sturdier, starchy sweet potatoes require a little extra care. If you cut them up and tossed them on the grill raw, their edges would burn before the middles cooked through.

So, to ensure that they cook evenly, I par-boil them before grilling. Here’s how it goes:

Place the whole, unpeeled sweet potatoes in a large pot and cover them with several inches of water. Bring to a boil and cook until the potatoes are just fork-tender. They should have some give but still be fairly firm.


Drizzling olive oil over sliced sweet potatoes




Drain the potatoes, let them cool, and slice them crosswise into 1/4-inch rounds. Toss the sliced potatoes with avocado oil, and season them with salt and pepper. If you like, you could spice them up more with pinches of chili powder or smoked paprika.


Seasoning sweet potato rounds with black pepper


Then, it’s time to grill! Preheat a grill or grill pan to medium-high heat. Place the sweet potatoes on the grill grates and cook for 3-5 minutes per side, until the potatoes are tender and well-charred.

Remove from the heat, and enjoy!


Grilled sweet potatoes on a gas grill


Grilled Sweet Potatoes Serving Suggestions

These grilled sweet potatoes are a delicious summer side dish. Serve them with veggie burgers, black bean burgers, portobello mushroom burgers, BBQ sandwiches, or any protein you like. We love them seasoned simply with salt and pepper, but if you want to jazz them up more, top them with drizzles of chipotle vinaigrette or tahini dressing. They’re also fantastic with vegan ranch or creamy chipotle sauce for dipping.

If you want to make these grilled sweet potatoes into a meal, check out this recipe! At the moment, it’s one of my favorite dinners. I top the grilled sweet potato rounds with a mix of fresh corn and black beans, crumbled feta cheese, pickled onions, mango salsa, and plenty of chipotle dressing. It’s easy to toss together and packed with bold flavors – just what I want on a warm summer night.


Grilled sweet potatoes recipe


More Favorite Grilling Recipes

If you love this grilled sweet potatoes recipe, try grilling one of these veggies next:

For more grilling ideas, check out this post!

Grilled Sweet Potatoes

Prep Time: 10 mins

Cook Time: 30 mins

Serves 4

Season these grilled sweet potatoes simply with salt and pepper, or jazz them up with a flavorful dressing or dipping sauce. We love drizzling them with Chipotle Vinaigrette or dipping them in Creamy Chipotle Sauce or Vegan Ranch.
  • 2 medium sweet potatoes
  • Avocado oil, for drizzling
  • Sea salt and freshly ground black pepper
  • Pinches of chili powder, optional
  • 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.



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