Grilled Sweet Potatoes

updated Sep 18, 2022
Easy Grilled Sweet Potatoes Recipe

Simple grilled sweet potatoes pair deliciously with a spicy honey-lime vinaigrette.

Serves4 to 6

Prep5 minutes

Cook20 minutes

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Credit: Joe Lingeman

When the sun is shining and you’re contemplating grilling outside, don’t forget that easy grilled sweet potatoes can be a delicious addition to the summer dinner plate. All you have to do is toss thick slices with some oil and salt, and after just 10 minutes on the grill they’ll be sweet and tender with a hint of smokiness from the flames. To up the ante, toss the still-warm grilled sweet potatoes in a sweet-and-spicy dressing, or serve with a dipping sauce.

Credit: Joe Lingeman

How to Grill Sweet Potatoes

  1. Heat the grill. Heat an outdoor grill for medium, direct heat.
  2. Prep the sweet potatoes. Cut them crosswise into 1/2-inch thick rounds. Season with oil and salt.
  3. Grill the sweet potatoes. Grill until tender and cooked through, with nice dark grill marks. This will take about 5 minutes per side.
  4. Make the dressing. Whisk it together while the sweet potatoes are cooking.
  5. Serve. Serve the grilled sweet potatoes with the dressing tossed in or on the side for dipping.

The Best Dressing for Grilled Sweet Potatoes

One of our favorite dressings for grilled veggies is a sweet-spicy dressing of honey, oil, spicy sambal oelek, and lime juice. Toss it with the warm grilled sweet potatoes so they soak up all that yummy flavor. Other options? Serve with another dipping sauce of your choice, or just serve the slices plain if you have kids at the table.

Tips for Grilling Sweet Potatoes

  • Cut them evenly. Sweet potatoes can come in all different shapes and sizes, so cutting them crosswise means you can focus just on getting them cut into the same thickness. Aim for about 1/2-inch thick.
  • Prep the grill grates. Scrape the grill grates clean and oil them before cooking to make sure the sweet potatoes don’t stick.
  • Keep the grill covered. To make sure the dense sweet potatoes cook all the way through, cover the grill while cooking to keep the temperature of the grill from dropping.

Other Dipping Sauces

Grilled sweet potatoes can be served with a variety of dipping sauces when you want to change things up. Here are some favorites:

Easy Grilled Sweet Potatoes Recipe

Simple grilled sweet potatoes pair deliciously with a spicy honey-lime vinaigrette.

Prep time 5 minutes

Cook time 20 minutes

Serves 4 to 6

Nutritional Info


For the sweet potatoes:

  • 2 pounds

    sweet potatoes (about 3 large), scrubbed and dried

  • 3 tablespoons

    vegetable or olive oil, plus more for the grill grates

  • Kosher salt

For the spicy honey-lime dressing (optional):

  • 2 tablespoons


  • 1 1/2 teaspoons

    vegetable or olive oil

  • 1 1/2 teaspoons

    sambal oelek

  • 1 1/2 teaspoons

    freshly squeezed lime juice

  • Pinch kosher salt

  • 2 tablespoons

    coarsely chopped fresh cilantro leaves


  1. Grill the sweet potatoes: Heat an outdoor grill for medium, direct heat (about 350°F). While the grill is heating, cut the sweet potatoes crosswise on a slight diagonal into 1/2-inch-thick slices. Place in a large bowl, drizzle with the oil, season with salt, and toss to combine.

  2. Oil the grill grates. Place the sweet potato slices in a single layer on the grill. Cover and cook until grill marks appear, about 5 minutes. Flip the sweet potatoes, cover, and cook until the sweet potatoes are tender, about 5 minutes more. Meanwhile, make the dressing if using.

  3. Make the dressing: Place the honey, oil, sambal, lime juice, and salt in a large bowl and whisk to combine. When the sweet potatoes are ready, transfer to the bowl with the dressing and toss to combine. Transfer to a serving platter, top with the cilantro, and serve.

Recipe Notes

Make ahead: The dressing can be made and refrigerated up to 2 days ahead. Let sit out a room temperature while the sweet potatoes are grilling and rewhisk before using.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.