Why You’ll Love Grilled Sweet Potatoes Recipe
These grilled sweet potatoes are easy to prepare and packed with flavor. Boiling the potatoes first ensures a tender interior, while grilling adds delicious smoky notes and beautiful grill marks. The optional garlic aioli provides a creamy, tangy contrast that elevates every bite. This recipe is naturally gluten-free and pairs well with a variety of main dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sweet Potatoes
3 large sweet potatoes, scrubbed well
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped (optional)
½ teaspoon sea salt
¼ teaspoon ground pepper
Fresh parsley, for garnish (optional)
For the Garlic Aioli
¼ cup Greek yogurt
¼ cup mayonnaise
Juice from one lemon (about 2–3 tablespoons)
1 clove garlic, minced
Salt and pepper, to taste
Directions
Place the sweet potatoes in a large pot and cover with cold salted water.
Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are slightly resistant when pierced with a fork or sharp knife, about 10 minutes depending on their size.
Drain the potatoes thoroughly and allow them to cool until they are comfortable to handle.
Slice each sweet potato in half lengthwise, then cut into wedges.
In a small bowl, combine the olive oil, chopped thyme, sea salt, and ground pepper.
Brush the seasoned oil mixture evenly over the sweet potato wedges.
Preheat the grill to medium-high heat and lightly oil the grill grates.
Place the wedges on the grill and cook for 7 to 8 minutes, turning once halfway through cooking. Grill until distinct grill marks appear and the potatoes are tender.
To make the garlic aioli, whisk together the Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper until smooth.
Serve the grilled sweet potato wedges warm with the garlic aioli or your favorite dipping sauce.
Servings and timing
Servings: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Add smoked paprika or chili powder to the seasoning blend for a smoky, spicy kick.
Sprinkle grated Parmesan cheese over the potatoes immediately after grilling.
Use rosemary instead of thyme for a different herb flavor.
Drizzle the finished wedges with honey or maple syrup for a sweet-savory combination.
Add cayenne pepper for extra heat.
Serve with chipotle aioli, ranch dressing, or spicy ketchup instead of garlic aioli.
Storage/Reheating
Store leftover grilled sweet potatoes in an airtight container in the refrigerator for up to 4 days.
Keep the garlic aioli in a separate sealed container in the refrigerator for up to 3 days.
To reheat, place the sweet potatoes in a 375°F oven for 8 to 10 minutes or until heated through. You can also reheat them in an air fryer for a few minutes to restore some crispness.
Avoid microwaving if possible, as it may soften the exterior.
FAQs
Do I need to peel the sweet potatoes?
No. The skins add texture and nutrients, but you can peel them if preferred.
Why should I boil the sweet potatoes before grilling?
Boiling helps soften the potatoes so they cook evenly and quickly on the grill.
Can I make this recipe without a grill?
Yes. You can use a grill pan on the stovetop or roast the wedges in the oven.
How do I prevent the potatoes from sticking to the grill?
Lightly oil the grill grates and brush the potatoes with oil before grilling.
Can I prepare the potatoes ahead of time?
Yes. You can boil and slice them several hours in advance, then grill when ready to serve.
What other dipping sauces work well?
Ketchup, honey mustard, ranch dressing, chipotle mayo, and barbecue sauce are all great options.
Can I use dried thyme instead of fresh?
Yes. Use about 1 teaspoon of dried thyme in place of the fresh thyme.
Are grilled sweet potatoes healthy?
Yes. Sweet potatoes are rich in fiber, vitamins, and antioxidants, making them a nutritious side dish.
Can I cook these on an indoor grill?
Absolutely. An indoor grill or grill pan works well for achieving similar grill marks and flavor.
How can I tell when the potatoes are done?
They should be tender throughout and easily pierced with a fork while showing lightly charred grill marks.
Conclusion
Grilled Sweet Potatoes are a delicious and versatile side dish that balances natural sweetness with smoky grilled flavor. Easy to prepare and paired with a creamy garlic aioli, they make an excellent addition to barbecues, family dinners, or healthy meal plans. With plenty of customization options and simple ingredients, this recipe is one you’ll want to make again and again.
Grilled Sweet Potatoes
These grilled sweet potato wedges are smoky, tender, and lightly seasoned with olive oil, thyme, salt, and pepper. Served with a creamy homemade garlic aioli, they make a delicious side dish or appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Grill
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 large sweet potatoes, scrubbed well
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- Fresh parsley, for garnish (optional)
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- Juice from 1 lemon (2–3 tablespoons)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Place the sweet potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until slightly resistant when pierced with a knife or fork, about 10 minutes.
- Drain the potatoes well and allow them to cool until easy to handle.
- Slice the sweet potatoes in half lengthwise, then cut into wedges.
- In a small bowl, combine the olive oil, thyme, sea salt, and pepper. Brush the mixture evenly over the sweet potato wedges.
- In another small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, minced garlic, and salt and pepper to taste to make the garlic aioli.
- Preheat the grill to medium-high heat and lightly oil the grill grates.
- Grill the sweet potato wedges for 7 to 8 minutes, turning once, until grill marks appear and the potatoes are cooked through.
- Garnish with fresh parsley if desired and serve with the garlic aioli or your favorite dipping sauce.
Notes
- Parboiling the sweet potatoes helps them cook evenly on the grill.
- Adjust the lemon juice and garlic in the aioli to suit your taste.
- These wedges pair well with grilled meats, burgers, or sandwiches.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat on a grill pan or in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 11 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 8 mg
