Just in case you didn’t already know, any recipe you can whip up inside your kitchen, using your oven, can be converted to cooking on the grill, including baked sweet potatoes. The added benefit of grilling sweet potatoes is that they develop a lovely texture on the outside and a smokey, soft flavor on the interior.
Here, you’ll find out all you need to know about grilling sweet potatoes, as well as the best practices that will guarantee delicious results. Pay attention to all the tips and suggestions we’ve outlined for you, and you’ll love what you end up with.
Sweet Potatoes Nutrition Facts
Tips for Cooking Sweet Potatoes on the Grill
These tips will make sure you get deliciously grilled sweet potatoes every time:
A note on slicing makes no difference in how the potatoes are cut. You can slice the potato into circles or even a plank lengthwise, and anyway you choose is fine.
The thickness of the slice is what matters. To guarantee that all of the potatoes finish cooking simultaneously, make sure they are all sliced to the same thickness. The longer the potato slice takes to cook, the thicker the potato is.
Seasoning ideas – Begin by applying a heavy layer of extra virgin olive oil to the surface, followed by a dry rub, and the oil aids in the adhesion of the rub to the sweet potatoes.
You can use a dry rub with both sweet and savory flavors or just any of your favorite dry rubs. If using a store-bought dry rub, look for one that contains sugar so that the sweet potato skin caramelizes.
You may need to parboil your sweet potatoes before grilling. On the grill, tender vegetables like asparagus and zucchini cook in minutes, but tougher, starchy sweet potatoes require a bit more attention. Their edges would burn before the middle cooked through if you sliced them up and placed them on the grill raw.
To avoid this, you could parboil the potatoes before grilling to ensure that they cook evenly. This is how it works:
Cover the whole unpeeled sweet potatoes with several inches of water in a big pot. Let it come to a boil, then reduce to low heat and simmer until the potatoes are fork-tender. They should be flexible but firm at the same time.
The right temperature to grill at – Grill sweet potatoes at 375 degrees Fahrenheit over the indirect fire to get the nicest texture and tender interior. You should also not wrap them in foil because you want the sugar in the rub to caramelize slightly and flavor the sweet potato skin.
The best way to store sweet potatoes – Potatoes should be stored between 45 and 55 degrees Fahrenheit, and it would be best to use a paper bag or a cardboard box.
Is it harmful to keep them in the refrigerator? Not exactly, but refrigeration does modify the flavor of the potatoes, making them a little sweeter and causing them to be brown or burn faster.
Cooking Sweet Potatoes on the Grill
The process of grilling sweet potatoes is a quick and easy one. Simply follow these steps:
- Prepare the grill for indirect cooking by setting the temperature to 375 degrees Fahrenheit.
- Grill for up to an hour over indirect heat, rotating the potato halfway through to ensure equal cooking on both sides.
- When the texture is soft, remove the potato. Use a knife or an instant-read thermometer to see how soft the interior is. The knife should slide into the potato with minimal resistance.
- Remove the potato from the oven and top with smoked honey butter or other toppings of your choice.
Use the same technique if you’re cooking with a gas grill. On the indirect side of the burner, bake the sweet potato.
Cooking Time for Sweet Potatoes on the Grill
Follow this timing guideline when grilling sweet potatoes:
|Cooking procedure||Cooking time|
|Grilling sweet potatoes (indirect grilling)||1 hour at 375 F|
For the sweet potatoes:
- 2 pounds of sweet potatoes (about 3 large-sized ones), scrubbed and dried
- 3 tablespoons of vegetable or olive oil, add extra to use on the grill grates
- Kosher salt
For the honey-lime dressing (optional recipe suggestion)
- 2 tablespoons of honey
- 1 ½ teaspoon of vegetable or olive oil
- 1 ½ teaspoons of sambal oelek
- 1 ½ teaspoon of lime juice, freshly squeezed
- A pinch of kosher salt
- 2 tablespoons of fresh cilantro leaves, coarsely chopped
- Preheat an outside grill to 350°F for medium-high direct heat. Cut the sweet potatoes crosswise on a slight diagonal into ½-inch thick slices while the grill is heating up. Toss everything together in a large mixing basin with the oil, salt, and pepper.
- The grates on the grill should be oiled. Arrange the sweet potato slices on the grill in a single layer. Cover the grill and cook the potatoes for 5 minutes, or until grill marks line them. Cook for another 5 minutes after flipping the sweet potatoes, ensuring that they are covered until soft. Make the dressing while this is ongoing, that is, if you’re choosing to use it.
- In a large mixing bowl, whisk the oil, honey, lime juice, sambal, and salt. Transfer the sweet potatoes to the mixing bowl with the dressing and toss to incorporate. After this, move the potatoes to a serving plate and garnish with cilantro before serving.
- The dressing can be prepared and stored in the refrigerator for up to two days. Allow the dressing to come to room temperature before using while the sweet potatoes are roasting, then whisk them again when you’re ready.
- Leftovers can be kept in the refrigerator for up to 4 days in an airtight container.
This recipe can be made within a total of 20 minutes, including a prep time of 5 minutes. If you’d like to see more ways to cook sweet potatoes on the grill, take a look at this video recipe.