Recipe: Easy Grilled Sweet Potatoes

Recipe: Easy Grilled Sweet Potatoes

(Image credit: Joe Lingeman)

When the sun is shining and you're contemplating grilling outside, don't forget that 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 potatoes in a sweet-and-spicy dressing, or serve with a dipping sauce.

(Image credit: Joe Lingeman)

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 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.

(Image credit: Joe Lingeman)

Easy Grilled Sweet Potatoes

Serves 4 to 6

Prep time: 5 minutes ; cooking time: 20 minutes

  • 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

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.

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.

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.

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