These grilled sweet potatoes are cut into wedges then cooked on the grill until smoky and tender. The finishing touch is a drizzle of homemade cilantro lime dressing that adds tons of flavor and turns this simple side dish into an elegant offering.
You can’t go wrong with grilled vegetables – they’re easy to make and packed full of flavor. One of my favorite summer side dishes is grilled sweet potatoes. This dish is quick and easy to make, and always gets rave reviews from family and friends.
Grilled Sweet Potatoes Ingredients
The ingredients for this recipe include sweet potatoes, olive oil, lime juice, honey, cilantro, cumin, salt and pepper. All of these ingredients are easy to find at any grocery store, and you likely already have the spices in your pantry!
How do you make grilled sweet potatoes?
This recipe starts with sweet potatoes, which are peeled and cut into wedges. Boil or steam the sweet potatoes until they’re just softened, then coat the potatoes in olive oil, salt and pepper. Place the potato wedges on a grill and cook for a few minutes per side or until golden brown. While the sweet potatoes are on the grill, prepare a simple dressing with olive oil, lime juice, spices and fresh cilantro. Drizzle the dressing over the cooked potatoes, then serve and enjoy.
Tips for the perfect grilled sweet potatoes
- Look for sweet potatoes that are similar in shape and size so that the wedges will cook evenly. I typically use smaller potatoes that aren’t overly thick.
- This recipe stays fresh in the refrigerator for up to 3 days. If you’re making this dish in advance, I recommend storing the dressing separate from the potatoes, then tossing them together at the last minute.
- I like the look of sweet potato wedges and find that they’re less likely to fall through the grill grates. That being said, this recipe also works with sweet potato slices.
- No outdoor grill? Try using an indoor grill pan on the stove top. You can also broil the boiled potatoes for about 3-4 minutes per side instead of using a grill.
I recommend that you boil your sweet potatoes before you put them on the grill. Sweet potatoes are very dense and can take a long time to cook through on a grill. A raw sweet potato may dry out on the grill before it cooks all the way through on the inside, or worse yet, could burn. If you boil the potatoes first, you eliminate those potential complications and will end up with great results every time.
Sweet potatoes are a healthy addition to any diet and contain many nutritional benefits. They are loaded with fiber, Vitamin A, Vitamin C, and potassium. This grilled sweet potato recipe also includes olive oil which is a healthy fat, as well as spices and cilantro which are also great additions to a healthy eating lifestyle.
Yes, you can eat the skin of sweet potatoes. I have peeled the sweet potatoes in this recipe only because sometimes the skins can get tough on the grill. If you prefer, it’s fine to leave the skins on your sweet potatoes.
These grilled sweet potatoes are delicious as-is, but you can add other ingredients to customize this recipe to your tastes.
- Vegetables: Feel free to combine your potatoes with other veggies such as mushrooms, asparagus, green beans, zucchini or red onions.
- Flavorings: I often add other flavors to the mix, some great options include finishing the dish with cooked crumbled bacon, toasted sliced almonds or other herbs such as basil, green onions or parsley.
- Cheese: You can add a sprinkle of cheese to the finished dish, some of my favorite options include parmesan and feta cheese.
Once you try these grilled sweet potatoes, you’ll find yourself making them all summer long. They’re just that good!
More grilling recipes to try
- Grilled Chicken Wings
- Marinated Grilled Salmon
- Grilled Zucchini
- Mixed Grilled Vegetables
- Grilled Mushrooms
Grilled Sweet Potatoes Video
Grilled Sweet Potatoes
- 2 1/2 pounds sweet potatoes peeled and cut into 8 wedges each
- 2 tablespoons olive oil
- salt and pepper to taste
For the dressing
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 teaspoons honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup cilantro leaves coarsely chopped, plus more for garnish
- salt and pepper to taste
For the sweet potatoes
- Bring a pot of salted water to a boil. Add the sweet potatoes and cook for 7-10 minutes or until just tender.
- Preheat an outdoor grill or indoor grill pan to medium high heat.
- Drain the potatoes. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Toss gently to coat.
- Place the sweet potatoes on the grill. Cook for 3-4 minutes per side or until browned.
For the dressing
- Place all the dressing ingredients in a medium bowl. Whisk until well combined.
- Drizzle the dressing over the warm potatoes. Serve immediately, garnished with additional cilantro if desired.
- Look for sweet potatoes that are similar in shape and size so that the wedges will cook evenly. I typically use smaller potatoes that aren’t too thick.
- This recipe will stay fresh in the refrigerator for up to 3 days. If you’re making this dish in advance, I recommend storing the dressing separate from the potatoes, then tossing them together at the last minute.