Grilled sweet potato slices brushed with olive oil and seasoned with smoked paprika and herbs. This quick, flavorful side is easy to prepare and makes a beautiful addition to any barbecue, weeknight dinner, or buffet table.
- Quick Tips
- Grilled Sweet Potatoes
Looking for a side dish that livens up your barbecue or dinner spread? These grilled sweet potatoes are sweet, savory, and beautifully charred, bringing natural sweetness and smoky flavor to the plate. The method is simple and fast—prep takes just minutes and the results pair well with grilled meats, roasted vegetables, salads, or as a stand-alone vegetarian option.
The recipe is versatile: adjust the herbs and spices to suit your taste, or serve the potatoes with yogurt, chimichurri, or a sprinkle of feta for contrast. Because they finish quickly on the grill, you can prepare them while the main course cooks.
Quick Tips
- Before you begin, coat the grill grates with a thin layer of canola oil to prevent sticking. Canola oil handles high heat well and helps achieve clean grill marks.
- Choose sweet potatoes of similar size so they cook evenly. Consistent thickness ensures slices finish at the same time.
- Parboil whole sweet potatoes briefly before slicing. Parboiling speeds cooking, softens the interior, and helps the exterior caramelize without burning.
- If you prefer, peel the potatoes; leaving the skin on saves time and adds texture and nutrients.
- For a smoky depth, use smoked paprika and a touch of dried thyme. Garlic powder adds savory balance without overpowering the potato’s sweetness.
Grilled Sweet Potatoes
5 mins
20 mins
25 mins
Author: Ben Isham-Smith
Equipment
- Canola oil
- Large saucepan
- Grill or grill pan
- Mixing bowl
Ingredients
- 4 sweet potatoes
- 3 tbsp olive oil
- ¼ tsp ground black pepper
- ½ tsp kosher salt, plus extra to taste
- ½ tsp garlic powder (optional)
- 1 tsp smoked paprika (optional but recommended)
- 1 tsp dried thyme (optional)
Instructions
- Apply a thin layer of canola oil to the grill grates to prevent sticking.
- Preheat the grill to medium heat, about 350°F (180°C).
- Fill a large saucepan with water and bring to a boil. Add the whole sweet potatoes, reduce to a simmer, and cook until just tender—about 5–10 minutes depending on size. The goal is parboiling, not fully cooking through. Drain and let cool until you can handle them safely.
- Once cool, slice the sweet potatoes into ¼–½ inch rounds. Leave the skins on to save time and add texture, or peel if you prefer.
- Place the slices in a bowl and drizzle with olive oil. Add black pepper, kosher salt, garlic powder, smoked paprika, and dried thyme. Toss gently until all slices are evenly coated.
- Arrange the slices directly on the preheated grill. Grill for about 5 minutes per side, or until each side shows charred grill marks and the centers are tender when pierced with a fork.
- Transfer to a serving plate, season with a little more kosher salt if desired, and serve warm.
Nutrition
Calories: 291 kcal | Carbohydrates: 46 g | Protein: 4 g | Fat: 11 g
Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g
Sodium: 416 mg | Potassium: 781 mg | Fiber: 7 g | Sugar: 10 g
Vitamin A: 32319 IU | Vitamin C: 6 mg | Calcium: 75 mg | Iron: 2 mg
Serving Suggestions & Variations
- Top with crumbled feta, chopped parsley, or a dollop of herbed yogurt for a bright contrast.
- Brush with a honey-lime glaze in the last minute on the grill for a sweet-tangy finish.
- For extra smokiness, finish briefly over direct flames or use a smoker box if grilling on gas.
- Serve as part of a vegetarian platter alongside grilled peppers, zucchini, and halloumi.