Sweet Potatoes on the Grill

A grilled sweet potato on a white plate.

5 from 5 votes

Sweet Potatoes on the Grill

These quick and easy grilled sweet potatoes in foil make an excellent side dish for all your favorite barbeque entrees! They are healthy, flavorful and so easy to customize to every individual's tastes.

Prep Time3

Cook Time1

Total Time1 3

Course: Side Dish

Cuisine: American

Servings:

Author: Julie Blanner

Equipment

aluminum foil

Ingredients

4 sweet potatoes
2 tablespoons extra virgin olive oil melted butter or canola oil

Optional

2 teaspoons sea salt thick flakes preferred
¼ cup light brown sugar loose

Instructions

Preheat grill to 450°F or medium low.
Rinse and scrub sweet potatoes. Pat dry.
4 sweet potatoes
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.
2 tablespoons extra virgin olive oil, 2 teaspoons sea salt
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.
¼ cup light brown sugar

Video

Notes

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.

Storage

I refrigerate grilled sweet potatoes for up to a week, wrapped in an airtight container. I also 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.

Nutrition