Easy Grilled Sweet Potatoes: The Smoky Summer Side You Need
Upgrade your BBQ with these smoky Grilled Sweet Potatoes. Ready in 25 minutes, they are the perfect healthy and addictive summer side dish!
Too hot to turn on the oven? This one’s for you. Summer is calling for these Grilled Sweet Potatoes right now.
You want that smoky, caramelized flavor without the wait. These rounds are tender, charred, and absolutely addictive. Get ready to upgrade your next BBQ tonight.
Why This Recipe Is a Winner
This recipe is a total game-changer for your healthy reset. You get all the comfort of a potato with a smoky twist. It takes less than 30 minutes to finish everything.
It is the ultimate side for any summer weeknight dinner. Your family will love the natural sweetness from the grill. Plus, the cleanup is almost non-existent for you.
Easy Cooking Steps
Grilling sweet potatoes is easier than you think. You just slice, toss, and char them quickly. No boiling or pre-cooking is required for this simple method.
Even if you are a grilling beginner, you can do this. The high heat does all the work for you. Just watch for those beautiful, dark grill marks.
Ingredients You’ll Need
You probably have most of these pantry staples ready to go. Fresh sweet potatoes are the star of the show here.
- 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
Step-by-Step Cooking
- Preheat gas or charcoal grill to medium-high heat, approximately 400 degrees Fahrenheit.
- In a large mixing bowl, toss the sweet potato slices with olive oil, salt, pepper, and smoked paprika until evenly coated.
- Clean and oil the grill grates to prevent sticking.
- Place the sweet potato rounds directly onto the grill grates in a single layer.
- Grill for 5 to 7 minutes per side, turning once, until charred grill marks appear and the interior is fork-tender.
- Remove from the grill and serve immediately.
Best Ways to Enjoy It
Serve these warm with a creamy garlic aioli or lime crema. They pair perfectly with grilled chicken or juicy steak. This is the ultimate side for a summer potluck.
You can also toss them into a fresh garden salad. The smoky flavor adds a deep richness to greens. They are great for a casual outdoor lunch.
Storage & Reheating
Keep leftovers in an airtight container in the fridge. They stay fresh for up to four days. Reheat them in the air fryer for maximum crispiness. You can even eat them cold in wraps.
Tips for Best Results
- Slice your rounds into even 1/2-inch pieces for even cooking.
- Don’t skip the smoked paprika for that deep flavor.
- Oil the grates well to prevent any sticking issues.
- Keep the grill lid closed to trap the heat.
- Use long tongs for easy and safe flipping.
- Scrub the skins well so you can eat them.
- Wait for the grill to hit 400 degrees first.
Ways to Switch It Up
- Add a pinch of cayenne for a spicy kick.
- Drizzle with honey after grilling for extra sweetness.
- Top with fresh cilantro and a squeeze of lime.
- Use avocado oil for a higher smoke point.
FAQs
Do I need to peel the potatoes?
No, the skin gets perfectly crispy on the grill. Just scrub them very clean before you slice.
Can I use a grill pan?
Yes, a grill pan works great indoors on the stove. You still get those beautiful charred marks.
Fire up that grill and make these tonight!
— Jasmine
Ingredients
Method
- Preheat gas or charcoal grill to medium-high heat, approximately 400 degrees Fahrenheit.
- In a large mixing bowl, toss the sweet potato slices with olive oil, salt, pepper, and smoked paprika until evenly coated.
- Clean and oil the grill grates to prevent sticking.
- Place the sweet potato rounds directly onto the grill grates in a single layer.
- Grill for 5 to 7 minutes per side, turning once, until charred grill marks appear and the interior is fork-tender.
- Remove from the grill and serve immediately.
