These grilled sweet potatoes are beautifully charred and caramelized on the outside and tender on the inside. Just a sprinkling of salt and pepper gives this standout vegetable a chance to show off its natural sweet flavors!
Grilled sweet potato wedges
One of the best things about BBQ season is it gives grilled vegetables a chance to shine. A really simple side dish goes a long way when the natural flavors are brought out. The char, the caramelization, and the way it provides a crispy tender result are all the reasons why grilled sweet potatoes are magic!
I LOVE sweet potatoes. Sweet potato fries, roasted sweet potatoes, and oven baked sweet potatoes are a few of my favorite ways to enjoy them. However, when grilling season starts, it’s all about the grilled sweet potato. Give me a side of garlic aioli to dip them in and I could eat them by the bowl!
This is a quick and simple recipe with basic seasoning because again, the flavor of the sweet potato is really the star of the show. Once you master this recipe, the sky is the limit to however you choose to flavor them.
Are sweet potatoes and yams the same thing?
Nope! These two get confused all the time. Especially because they look so similar. They are different in that sweet potatoes are much more tender and yams are much starchier and fibrous and because of this, yams do much better when boiled. Sweet potatoes have a deeper orange color on the inside and yams are lighter. On the outside, yams actually resemble a russet potato more than a sweet potato.
Tips and variations
- Slice your potato rounds into similar sizes for even grilling.
- You can cut your potatoes into thick wedges instead of rounds if you prefer. Works awesome as finger food for dipping!
- Drizzle with a little honey or maple syrup for added sweetness and caramelized crispiness.
- Sprinkle with fresh herbs to finish them off at the end before serving.
- I prefer to peel my potatoes before grilling them, but you can decide not to. When grilling wedges, you may want to leave the skin on.
- You know your grill best. The potatoes are tossed in oil before being placed on the grill, but you’ll know whether you think you need to oil the grill beforehand.
What to serve with grilled sweet potatoes
- Dips: Homemade dips are my personal preference. I love a good garlic aioli, but I also love ranch dressing and my easy fry sauce. When I can’t decide, I have all three!
- Burgers: Turkey burgers, Italian hamburgers, and easy baked hamburgers could always use a grilled side dish.
- Mains: Easy grilled chicken, steak kabobs, and meatloaf to name a few.
Storing & reheating
- To store: Leftovers can be kept in an airtight container stored in the fridge for up to 3 days. Can be eaten cold tossed in salads or warmed back up again.
- To reheat: For quick heat, you can use the microwave. If you want to get them back a slightly crispier consistency, and a nicer flavor, reheat in the air fryer or oven for 5 minutes at 300°F.
More grilled favorites:
Grilled Sweet Potatoes
- 2 pounds sweet potatoes , washed and peeled
- 2 to 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For serving (optional): Freshly chopped parsley or cilantro, garlic aoli or cilantro lime crema (see notes)
- Clean your grill and preheat to 350°F. Slice sweet potatoes in 1/4-inch rounds or lengthwise 1/2-inch thick.
- Place the potatoes in a bowl. Add the olive oil, salt and pepper. Toss until combined.
- Place the potatoes on the grill grates using tongs. Close the grill lid and cook 5 minutes. Flip and cook an additional 3 to 5 minutes, or until they have grill marks and are slightly browned on the edges.
- Transfer to a serving platter and serve while warm. Salt and pepper to taste. Add fresh herbs if desired.