Grilled Sweet Potatoes


Have you ever tried grilling sweet potatoes? It’s quick and easy. You just peel the sweet potatoes, slice them into 1/4-inch slices, paint them with olive oil, sprinkle on some salt, and place on a hot grill. To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes.

We played around a bit with this recipe, after thinking we had “discovered” the wonderful combination of lime, cilantro, and sweet potatoes, only to find out many others have made a similar discovery. It’s a great combination.

You can substitute lemon juice for the lime, lime is better but lemon juice will work. And you can substitute parsley for the cilantro, especially if you are one for whom cilantro tastes like soap. Otherwise stick with the cilantro, in our opinion, it just works better here than the parsley. We’ve also tried adding some minced garlic to the dressing, but I prefer it without it.



Grilled Sweet Potatoes Recipe

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4


  • 2 pounds sweet potatoes
  • 3-4 Tbsp olive oil
  • Kosher salt


  • 1/4 cup finely chopped fresh cilantro (including tender stems)
  • 1 teaspoon of lime zest or lemon zest
  • 2 tablespoons of fresh lime or lemon juice
  • 1/4 cup olive oil
  • Pinch of salt


1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.

2 Combine all of the dressing ingredients into a small bowl.

3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.

4 Toss the sweet potatoes in a bowl with the dressing and serve hot.

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Grilled Sweet Potato Salad - from Kalyn's Kitchen

Grilled Sweet Potatoes with Maple Vinaigrette - from Confections of a Foodie Bride

Spicy Sweet Potato Wedges - from Smitten Kitchen

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Showing 4 of 32 Comments

  • Tanis S

    Awww, thanks for acknowledging some of us find cilantro tastes like soap! Most cilantro lovers just act like the soap crowd are crazy. I’m totally going to give this a go (without the cilantro). I liked the comment from someone suggesting adding chili. That sounds good along with lime. Maybe I try that too?

  • rachel

    These were delicious! Grilling them takes way less time than cooking them in the oven! I’ll definitely make these again!

  • Sandra

    There have been a number of warnings about cooking with olive oil with any heat over medium, which you would use to saute. The heat needed to grill these sweet potatoes is HOT… causing the olive oil to exceed its smoke point and form some unhealthy compounds as a result. Better options would be peanut oil, grapeseed oil, rice bran oil or avocado oil. After grilling, some EV olive oil can be drizzled on the sweet potatoes along with the citrus and cilantro.

  • Judy Stockman

    I always hated sweet potatoes, because growing up, I never had them any other way than that gross holiday dish with all the sugar and marshmallows. Then one day, about 15 years ago, I had them baked with nothing but butter – like a regular baked potato. YUM!!! Mashed sweet potatoes with butter are now a holiday staple. I also cube them and throw them into stews and pot roasts. We’re having ham steaks on the grill tomorrow night, and I’m making these grilled sweet potatoes to go with!

  • Alita

    We had these last night because it was too hot to bake our sweet potatoes, and oh my word! So yummy! But instead of the olive oil in the dressing, I subbed 2 TBS low fat Greek yogurt. It was creamy, tangy and delicious! Great low fat alternative to the EVOO. :)

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