These quick and easy grilled sweet potatoes in foil make an excellent side dish for all your favorite barbeque entrees! They are healthy, savory and so easy to customize to every individual’s tastes.
These Grilled Sweet Potatoes are incredibly moist, tender and flavorful. They’re an easy side dish that you can make with very little hands on effort.
We love sweet potatoes! They make some of our favorite side dishes – Sweet Potato Fries, Sweet Potato Gnocchi, Oven Roasted Sweet Potatoes, Smashed Sweet Potatoes, Sweet Potato Casserole and of course, Grilled Sweet Potatoes! Of course Grilled Baked Potatoes are amazing, too!
These grilled sweet potatoes take just a few minutes of hands-on time to season and wrap in foil. Then you’ll let the grill do all the work, resulting in tender, perfectly sweet and salty sweet potatoes every time!
Why You’ll Love BBQ Sweet Potatoes
- So Easy
- Minimal Prep and Ingredients
- Customizable
- Healthy
What You Need to Make Grilled Sweet Potatoes
- Aluminum Foil – I generally use a heavy duty foil because it’s so great for grilling.
- Sweet Potatoes – Select sweet potatoes of similar size so that they grill evenly. Look for firm sweet potatoes at the store, with smooth skin, void of bruising or cracking.
- Olive Oil – Canola oil or melted butter make great substitutes.
- Optional – Sea salt and brown sugar. If you love all things sweet and salty, you’ll love this combination!
Variations
- Customize with your favorite seasoning blends.
- Slice sweet potatoes and place directly on the grill grates for grilled sweet potato fries.
How to Grill Sweet Potatoes in Just Three Easy Steps
See how easy it is in this quick overview with step-by-step photos. See the full printable recipe card for more.
- Prep – Rinse and scrub to remove any dirt.
- Wrap – Brush with oil, sprinkle with salt and wrap in aluminum foil.
- Grill – Preheat grill and place away from heat, rotating halfway through.
Serving Suggestions
- Serve with Garlic Aioli
- Turn them into Taco Boats with my Beef Taco meat
- Sour Cream
- Cheese
- Boursin Cheese
- Bacon Aioli
- Cilantro Aioli
- Fresh Herbs
- Caramelized Onions
- Seasonings: Taco Seasoning or Fajita Seasoning
- Cilantro Crema
- Chimichurri
- Creamy Jalapeño Dip
- Butter or Honey Butter
Tips
- Make Ahead – Season and wrap your sweet potatoes in foil and keep in a refrigerator (or cooler for camping) for up to four days.
- If you choose larger sweet potatoes, adjust your grill time to accommodate.
- Choose longer, skinnier sweet potatoes that cook faster.
- Poke potatos with a fork to release heat and steam as they bake on the grill.
Frequently Asked Questions
YES! Sweet potatoes are an excellent source of potassium and magnesium, which regulates blood pressure and improves heart health.
Sweet potatoes are also full with fiber, vitamins and minerals and might even prevent cancer! They can also positively impact gut, brain, and eye health and boost your immune system.
Yes, the skin of your sweet potato is totally edible after cooking. However, some people don’t enjoy it, and prefer to skip the skin and just eat the center.
How to Store
- At Room Temperature – Grilled sweet potatoes can sit out at room temperature for up to two hours while serving.
- Refrigerate – You can refrigerate your grilled sweet potatoes for up to a week, when wrapped in an airtight container.
- Freeze – You can freeze sweet potatoes! Leave them wrapped in foil and double up with a ziplock bag to store for up to three months in the freezer.
What to Do with Leftovers
- Grilled sweet potatoes make an incredible lunch the next day! Fill with your favorite meats, veggies, and sauces for a great healthy lunch.
- Dice and add to stir fry.
- Mash and add to pancakes or waffles.
- Make Sweet Potato Gnocchi.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
Sweet Potatoes on the Grill
Ingredients
- 4 sweet potatoes
- 2 tablespoons oil olive, canola or melted butter
Optional
- 2 teaspoons sea salt thick flakes preferred
- ¼ cup brown sugar loose
Instructions
- Preheat grill to 450°F or medium low.
- Rinse and scrub sweet potatoes. Pat dry.
- Cut 4 sheets of aluminum foil. Place each potato on a piece of foil and brush with oil and top with sea salt (optional). Wrap and repeat.
- Using tongs, place potatos on the shelf of the grill or away from direct heat evenly spaced so they are not touching. Close the lid and grill 30 minutes. Rotate with tongs and grill an additional 30 minutes.
- Using tongs, remove from heat and remove aluminum foil. Use a thermometer to ensure they are done. Internal temperature should reach around 210°F.
Optional
- Sprinkle brown sugar over fresh grilled sweet potato.
Tips
- Prep in advance! Just season and wrap your sweet potatoes in foil. Keep them in your fridge (or cooler for camping) for up to four days.
- If you choose larger sweet potatoes, you’ll need to adjust your grill time to accommodate.
- Choosing a longer, skinnier sweet potato means it will cook faster!
- Poke each potato with a fork to release heat and steam as they bake on the grill.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
