How to Make Slow-Grilled Sweet Potatoes

Recently, I’ve fallen hard for the art of slow grilling. Utilizing the low but intense heat of the grill instead of cranking up the oven transforms even the most everyday staples into something magical.

Take the humble sweet potato, for example — beloved for meal prep and everyday dinners. Slowly grilling whole sweet potatoes until tender intensifies their sweetness, crisps their skin, and adds a touch of smoky flavor, making them a showstopping side dish for summer.

While grilled sliced sweet potatoes are delicious, grilling whole sweet potatoes is even simpler. Place the sweet potatoes directly on the grill and let them hang out over medium-high heat while you cook the rest of your dinner. The key is trusting your grill, and not getting too impatient when the skin of the sweet potatoes looks burnished. You want to let the potatoes get fork-tender before removing them, because only then will you be rewarded with sweet, slightly smoky, truly magical sweet potatoes.

As for serving grilled sweet potatoes, you can top them with herbed butter, plain yogurt, and/or pesto or vibrant chimichurri sauce. I’ve been eating them weekly with yogurt, fresh pineapple, and toasted coconut.