Grilled Sweet Potatoes
Grilled sweet potatoes are 100x more flavorful than roasted — especially with a honey-lime dressing.
Serves4 to 6
Prep5 minutes
Cook20 minutes
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.
Tips for Grilling Sweet Potatoes Perfectly
- 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.
How to Grill Sweet Potatoes
- Heat the grill. Heat an outdoor grill for medium, direct heat.
- Prep the sweet potatoes. Cut them crosswise into 1/2-inch thick rounds. Season with oil and salt.
- Grill the sweet potatoes. Grill until tender and cooked through, with nice dark grill marks. This will take about 5 minutes per side.
- Make the dressing. Whisk it together while the sweet potatoes are cooking.
- Serve. Serve the grilled sweet potatoes with the dressing tossed in or on the side for dipping.
The Best Dressings and Sauces 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? These grilled sweet potatoes can be served with a variety of dipping sauces when you want to change things up. Here are some favorites:
Make-Ahead and Storage Tips
- 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 whisk before using.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
What to Serve with Grilled Sweet Potatoes
Grilled Sweet Potatoes Recipe
Grilled sweet potatoes are 100x more flavorful than roasted — especially with a honey-lime dressing.
Prep time 5 minutes
Cook time 20 minutes
Serves 4 to 6
Nutritional Info
Ingredients
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
honey
- 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
Instructions
Heat an outdoor grill for medium, direct heat (about 350°F). While the grill is heating, cut 2 pounds sweet potatoes crosswise on a slight diagonal into 1/2-inch-thick slices. Place in a large bowl, drizzle with 3 tablespoons vegetable or olive oil, season with kosher salt, and toss to combine.
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.
Place 2 tablespoons honey, 1 1/2 teaspoons vegetable or olive oil, 1 1/2 teaspoons sambal oelek, 1 1/2 teaspoons freshly squeezed lime juice, and a pinch of kosher 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 2 tablespoons coarsely chopped fresh cilantro leaves, 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 whisk before using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.