Grilled Sweet Potatoes

Grilled sweet potatoes changed the way I cook during grilling season. Sweet potatoes have always been on my plate—roasted, mashed, even blended into soups.

But the grill does something special to them. It gives them smoky edges, golden grill marks, and turns that natural sweetness into something deeper and richer.

I started making these on a whim one summer, testing ways to get that soft center without burning the outside. Parboiling first, then grilling, turned out to be the move.

Every slice gets tender inside but stays sturdy enough to flip without breaking apart.

You don’t end up with mush—you get slices and wedges that hold their shape, ready for toppings or just a sprinkle of flaky salt.

Now they’re a regular at my table. I don’t save them for special meals or big gatherings. If I’m firing up the grill, these are on it.

Warm, smoky, and just enough crisp on the outside to make them more interesting than plain roasted potatoes.

Simple, satisfying, and exactly how sweet potatoes should taste in the summer.

Grilled Sweet Potatoes Recipe

Ingredients

• 3 Medium Sweet Potatoes (Similar Size, Firm, Unblemished)
• 2 Tablespoons Olive Oil (Or Any Light Vegetable Oil)
• ¾ Teaspoon Sea Salt (Plus More For Finishing)
• ½ Teaspoon Cracked Black Pepper
• ¼ Teaspoon Garlic Powder
• ¼ Teaspoon Smoked Paprika (Optional, For Extra Smokiness)
• Fresh Parsley, Finely Chopped (For Garnish)
• Flaky Salt (For Finishing)

Instructions

1. Wash and scrub the sweet potatoes thoroughly. Keep the skins on for flavor and texture. Slice into rounds about ½ inch thick or into thick wedges about ¾ inch thick—make sure the pieces are evenly sized so they cook at the same rate.
2. Bring a large pot of water to a boil and lightly salt it. Add the sliced sweet potatoes and parboil for 4 to 5 minutes. They should be just slightly tender but not falling apart. Drain and let them steam dry in the colander for 2 to 3 minutes.
3. Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
4. In a large bowl, toss the sweet potato slices or wedges with olive oil, sea salt, black pepper, garlic powder, and smoked paprika if using. Make sure each piece is well coated.
5. Place the sweet potatoes on the grill in a single layer. Grill for about 3 to 4 minutes on each side or until grill marks appear and the sweet potatoes are tender throughout. Turn only once for the best grill marks.
6. Transfer the grilled sweet potatoes to a serving platter. Sprinkle with flaky salt to enhance the flavor and scatter freshly chopped parsley over the top.
7. Serve immediately while hot, or let them cool slightly and enjoy warm.

How Do You Cut Sweet Potatoes For Grilling?

Getting the cut right is the first step to making sure your sweet potatoes grill evenly and don’t fall apart.

• For Rounds: Slice the sweet potatoes into circles about ½ inch thick. This gives you flat pieces that sit nicely on the grill, making flipping easier.
• For Wedges: Cut the sweet potatoes in half lengthwise. Then cut each half into 3 or 4 long wedges. Wedges are great for bigger servings and give a satisfying texture after grilling.
• Make Sure The Sizes Are Even: Keeping the slices the same thickness helps everything cook at the same speed, so you don’t end up with some pieces overcooked while others are still hard inside.
• Leave The Skins On: The skins help hold everything together on the grill, add flavor, and provide extra nutrients.

Why Should You Parboil Sweet Potatoes Before Grilling?

Parboiling sweet potatoes might seem like an extra step, but it’s the secret to creamy insides and crisp, smoky outsides.

• Speeds Up Cooking: Sweet potatoes are dense and take longer to cook through. Parboiling softens them slightly, cutting down grilling time.
• Prevents Burning: Without parboiling, the outsides might char before the inside gets soft. Boiling first keeps that from happening.
• Gives Better Texture: You get sweet potatoes that are creamy in the center, but still firm enough to hold grill marks without falling apart.
• Adds Flavor Opportunities: Boil them with a pinch of salt, or even add a garlic clove or bay leaf to the water to lightly infuse extra flavor.

What’s The Best Way To Season Grilled Sweet Potatoes?

Seasoning brings out the sweetness of the potatoes and balances the smoky char from the grill.

• Salt And Pepper First: Always season with sea salt and cracked black pepper before grilling for a balanced, savory bite.
• Add Garlic Powder Or Smoked Paprika: These two spices add depth. Garlic powder brings a gentle savory flavor, while smoked paprika doubles the smoky flavor from the grill.
• Finish With Flaky Salt: After grilling, sprinkle with flaky salt to bring all the flavors together.
• Fresh Herbs For Freshness: Fresh parsley or cilantro added after grilling gives a pop of color and a fresh, bright flavor that balances the richness.

What Can You Serve With Grilled Sweet Potatoes?

Grilled sweet potatoes work with a lot of meals. They can be a side, or you can build a whole plate around them.

• Grilled Chicken Or Fish: The smoky flavor pairs beautifully with grilled meats or seafood.
• Fresh Salads: Toss together a green salad with a zesty dressing for a lighter pairing.
• Dips: Serve with hummus, garlic yogurt sauce, or tahini for extra richness.
• Grain Bowls: Add them to quinoa or rice bowls along with grilled veggies and a protein.
• Loaded Sweet Potatoes: Top with black beans, avocado, sour cream, and salsa for a meal on its own.

How Do You Store Grilled Sweet Potatoes?

Storage is simple, and they reheat beautifully if you follow a couple of key steps.

• Cool Completely Before Storing: Let the sweet potatoes cool to room temperature first. This stops steam from making them soggy inside the container.
• Use Airtight Containers: Store them in airtight containers or tightly sealed bags to keep the flavor fresh and prevent them from absorbing fridge smells.
• Refrigerate For Up To 3 Days: They’ll stay good for about 3 days in the fridge. The texture stays nice if you reheat them the right way.
• Reheat On The Grill Or In The Oven: For the best results, reheat them on a grill pan or in a hot oven. This brings back the crisp edges and smoky flavor. Microwaving works too, but it makes them softer and can lose the grilled texture.

Can You Freeze Grilled Sweet Potatoes?

If you’ve made extra and don’t want to waste them, freezing is an option with the right preparation.

• Freeze In A Single Layer First: Lay the grilled slices on a baking tray in a single layer and freeze for a couple of hours before transferring to a container or freezer bag. This keeps them from sticking together.
• Use Within 2 Months: For best taste and texture, eat within 2 months of freezing.
• Reheat Straight From Frozen: You can place them directly into a hot oven or grill pan without thawing. Heat until hot all the way through and edges crisp up again.

Why Are My Grilled Sweet Potatoes Sticking To The Grill?

Sticky potatoes can ruin good grill marks, but there are easy ways to stop that from happening.

• Clean The Grill Grates: Bits of old food stuck on the grill will make sweet potatoes stick more. Scrub or brush them clean before cooking.
• Oil The Grill And The Potatoes: Lightly oil both the potatoes and the grill grates before cooking. Don’t use too much oil or you’ll get flare-ups.
• Wait Before Flipping: Let the sweet potatoes cook fully on one side before turning. If they’re sticking, they’re not ready to flip yet.
• Use Medium-High Heat: Too low, and they’ll stick. Too high, and they’ll burn. Medium-high gives the right balance for grill marks and easy flipping.