Grilled Sweet Potatoes are an effortlessly delicious and versatile side dish, featuring a crispy exterior and tender, creamy interior. Serve them with a variety of toppings to perfectly complement any meal!
If you love this recipe, you’ll really enjoy my Instant Pot Baked Sweet Potatoes, oven Roasted Sweet Potatoes, and Candied Pecan Sweet Potato Casserole.
Why This Recipe Works
Easy Side Dish: Planning on firing up the grill for dinner? Go ahead and add some sweet potatoes on the grill to effortlessly make an easy side dish! Especially during summer, I love to throw everything on the grill to cook for dinner. That way, nothing is heating up the inside of the house! Keep in mind, grilled sweet potatoes take some time to cook, so you do have to plan ahead!
Nutritious and Delicious: Sweet potatoes are a great source of complex carbs and fiber! So these grilled sweet potatoes are a nutritious and delicious option to serve at dinnertime. Plus you can dress them up with a bunch of different toppings, or keep them simple with just a little butter and salt!
Ingredients
- Sweet Potatoes: I used medium sized sweet potatoes here! If you use large sweet potatoes, the cooking time may vary!
- Salt: Salt the potatoes for extra flavor!
- Butter & Chives: For serving!
Here’s How to Make It
Step by Step Instructions
- Prep the Grill: Prepare the grill for cooking over an indirect heat for a sustained period of time. A grill with a lid is best for cooking sweet potatoes this way. If you have a model that allows this, place a solid cast iron griddle in the base and cook the potatoes above it on the rack so it deflects more heat in their direction. (not pictured)
- Prep Potatoes: Pierce the sweet potatoes all over with the tip of a sharp knife, rub them with salt and loosely wrap them each in foil. (photos 1-3)
- Grill: Once the grill has reached a temperature of 250 F place the wrapped potatoes inside. Once the heat has risen to 400 F, unwrap the tops of the foil packets and allow the potatoes to cook for approximately 1 hour 15 minutes, or until they’re tender and have reached an internal temperature of 210 F. Unwrapping the foil allows the potato skins to get nice and crisp, but keeping them in the foil prevents sugars from the sweet potatoes dripping down into the fire and creating unpleasant smoke. (photo 4)
- Serve: Split the potatoes open and serve immediately with a piece of butter, a generous sprinkling of chives and a little more salt. (see below)
Expert Tips
- Season the sweet potatoes! Don’t skip rubbing those sweet potatoes with some salt before baking! This will infuse some flavor into the skins. If you want even more flavor, try seasoning them with some garlic powder and paprika, too!
- Don’t peel the sweet potatoes! Since this grilled sweet potato recipe cooks the sweet potatoes whole, there is no need to peel your sweet potatoes. Simply give them a good scrub before coating in salt and wrapping in foil.
- If you want the skin to be crispy, make sure to open the foils once the grill is totally preheated. Keep in mind that you might get some liquid dripping from the foils when you do this, but it is totally worth it!
Frequently Asked Questions
Absolutely! Grilling sweet potatoes is similar to baking sweet potatoes, but you don’t have to heat up your house with the oven in the summer months. Sometimes people will slice their sweet potatoes and put them on the grill to get those grill marks. But in this recipe, we are making whole grilled sweet potatoes that are wrapped in foil and cooked until tender. The grills infuses a bit of smoky flavor, and these are super easy and hands-off to make!
The beauty of sweet potatoes is that they can be served with sweet toppings or savory toppings! I personally like to serve mine with butter, salt, and freshly chopped chives. Another savory option is sour cream and chives! I also love to serve sweet potatoes with homemade chimichurri (and don’t forget the steak on the side!). If you want a sweet option, try butter, brown sugar and cinnamon on top!
You can store any leftover cooked sweet potatoes in an airtight container in the refrigerator for up to 4 days, making these a wonderful make-ahead meal or meal prep option! Simply reheat in the microwave or in the air fryer or oven to keep the crispy skins!
More Recipes to Try
- Baked Sweet Potato Fries
- Grilled Corn Salad
- Grilled Ranch Potatoes
- Grilled Garlic Bread
- Corn on the Cob
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Grilled Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- salt
- butter - for serving
- chopped chives - for serving
Instructions
- Prepare the grill for cooking over an indirect heat for a sustained period of time. A grill with a lid is best for cooking sweet potatoes this way. If you have a model that allows this, place the solid cast iron griddle in the base and cook the potatoes above it on the rack so it deflects more heat in their direction.
- Pierce the sweet potatoes all over with the tip of a sharp knife, rub them with salt and loosely wrap them each in foil.
- Once the grill has reached a temperature of 250F place the wrapped potatoes inside. Once the heat has risen to 400F unwrap the tops of the foil packets and allow the potatoes to cook for approx 1 hour 15 minutes, or until they’re tender and have reached an internal temperature of 210F. Unwrapping the foil allows the potato skins to get nice and crisp, but keeping them in the foil prevents sugars from the sweet potatoes dripping down into the fire and creating unpleasant smoke.
- Split the potatoes open and serve immediately with a piece of butter, a generous sprinkling of chives and a little more salt.
I can’t wait to make these!!! I have sweet potato fries on the menu for next week! I don’t actually have a grill….do you think 400/425 for 10-15 minutes would work?