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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
Sweet potatoes aren’t just for casseroles—they shine just as bright on the grill! These grilled sweet potatoes are sliced into thick rounds that cook up fast and flip easily, with crispy edges and tender centers. The grill gives them a smoky flavor while bringing out their natural sweetness. Then comes the real magic: melted butter infused with garlic, honey, lemon, and a handful of whatever soft herbs are looking lively in the garden. Think parsley, basil, mint, cilantro, or chives. If your grill has a side burner, this is a great opportunity to make the herb butter right there alongside the potatoes so everything stays hot and ready to serve.
Pair the sweet potatoes with other grilling recipes like grilled chicken, burgers, or steak. Leftovers (if there are any!) are just as good the next day, and if you have any extra herb butter, you're in luck. It's just as delicious drizzled over grilled corn, zucchini, or even toasted bread.
Do you have to peel sweet potatoes before grilling?
Nope! You can leave the skin on. It gets nice and crisp on the grill and helps keep the edges of the sweet potatoes from burning. That said, it’s totally up to you—if you prefer them peeled, go for it! Just keep in mind that the sweet potatoes might cook a little faster without the skin.
What else can you put on grilled sweet potatoes?
If herby garlic butter isn’t your thing (or you just want to switch things up), try going the sweet route instead! A drizzle of maple syrup or honey with a little melted butter and a pinch of cinnamon brings out the cozy side of sweet potatoes.
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Ingredients
- 2 Tbsp. olive oil, plus more for the grill
- 2 lb. sweet potatoes (4 small or 3 medium), cut into 1/2-inch-thick rounds
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 Tbsp. salted butter
- 2 garlic cloves, minced
- 3 Tbsp. soft herbs (such as parsley, basil, mint, cilantro, and/or chives), roughly chopped
- 2 tsp. honey
- Juice of half a lemon
- Pinch of crushed red pepper flakes (optional)
Directions
- Step 1Preheat a grill or grill pan to medium heat. Lightly brush the grill grates or grill pan with oil.
- Step 2In a large bowl, toss the sweet potatoes with the oil, 1 1/2 teaspoons of the salt, and the pepper. Place the sweet potato slices on the grill, cover, and cook until dark brown grill marks form, 6 to 8 minutes. Flip, cover, and continue cooking until the potatoes are tender and can be easily pierced with a paring knife, 6 to 8 minutes more.
- Step 3Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Remove from the heat and let cool for 5 minutes. Stir in the herbs, honey, lemon juice, red pepper flakes (if using), and remaining 1/2 teaspoon salt.
- Step 4Transfer the sweet potatoes to a large bowl and toss with the herb butter. Transfer the sweet potatoes and any remaining butter in the bowl to a platter for serving.
Tip: Leftover grilled sweet potatoes will keep for up to 3 days in an airtight container in the refrigerator; reheat them in a skillet or oven. The herb butter can also be stored in the refrigerator for up to 3 days and gently reheated before using.
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