Grilled Sweet Potatoes

Slices of sweet potatoes grilled and slathered with a cilantro-lime dressing.

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


  • 2 pounds sweet potatoes
  • 3-4 tablespoons extra virgin 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 extra virgin olive oil
  • Pinch of salt


1 Prepare the grill, prep the sweet potatoes: 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 Make cilantro lime dressing: Combine all of the dressing ingredients into a small bowl.

3 Grill the sweet potatoes: 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 with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot.

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  • Maureen

    Wonderful, simple recipe!


  • Beth Tooker

    These were absolutely fabulous!!!!


  • Steve Parry

    I never comment on these recipes, but I made these tonight and these were the best sweet potatoes I’ve had in my life. Freaking amazing.


  • Hydra

    These were great! I made a mix of sweet potatoes and yukon golds, and went with lemon instead of lime, and loved them. Great recipe.


  • Daniel

    Excellent recipe. Grilled along side with the chicken and asparagus. I used lemon & cilantro on half, honey & sprinkled cinnamon sugar on the other.


  • Nicole

    I really liked this but a little less lime. Might try the lemon next time…. was delicious for something new!


  • Rosa

    I used lemon because I didn’t have lime the first time I made these. The second time I used lime juice with lime zest. I’d say the lemon juice (without zest) was much better! I really liked this recipe, thanks!


  • Wendi

    I love a great simple dish and this one checks off the boxes. My husband accidentally bought lime juice in a bottle instead of fresh limes and I only had dried cilantro, so I substituted these ingredients. Otherwise I followed the directions and it was delicious! This recipe is a keeper, thanks.

    I wonder how this would turn out if I didn’t peel the sweet potatoes.


    • Elise Bauer

      Hi Wendi, I’m so glad you liked the recipe! Regarding leaving the peels on, I think they might separate as the sweet potatoes cook. But I haven’t tried it, so if you do, please let us know how it turns out!

  • Jessica

    Simply Delish. Followed recipe as is using a mandolin to slice the potato. Husband isn’t the greatest fan of sweet potatoes but liked these and said he would enjoy again. A fun twist on a simple side.


  • J.R. golfs

    Great summertime dish to keep from cooking in the kitchen


  • Rebecca

    Awesome!! Husband loved them too! Thanks for the recipe! I put the sauce on before and after I took them off the grill.


  • Chelsea

    These were so delicious! Parcooked them by boiling beforehand because I’ve had bad luck with undercooked sweet potato but the grill finished them off perfectly. Also, I highly recommend basting with cilantro-lime-oil mixture before AND after grilling. Absolutely divine!


  • James

    Needed the oven for another dish, so this was my first attempt of grilling sweet potatoes. I used fresh parsley instead of cilantro, and “basted” the sauce on after the potatoes were cooked and returned them to the grill for a short period to caramelize the coating. Very pleasing appearance with the grill marks and fresh herbs.


  • Judy

    I made these for the first time tonight and I loved them! I let them cook a little bit too long so will watch that the next time but they were still good. I see making these often this summer when I have no desire to use the over and heat up the house!


  • Kelly

    I made these for Easter dinner this year they were a huge hit! Even my husband said, “I don’t normally like sweet potatoes, but I can’t stop eating these!” Thanks for the great recipe!


  • Stephanie Gamez

    Wow!! This was melt in your mouth amazing!!


  • Constance Williamson

    Hi please tell me if I could use the grill function in my toaster oven to make this thank you very much I don’t have an outside grill or any other kind of Grill except the oven or my toaster oven and I prefer to use the toaster oven if possible

    • Elise Bauer

      Hi Constance, I haven’t tried making this with the grill function of a toaster oven, but I don’t see why it wouldn’t work. Easy enough to try!

  • T Pison

    My husband said “the best sweet potato dish ever”!

  • MarktheHomeCook

    I was always told by my mum you don’t ever need to salt sweet potato. There is enough natural salts in it. However, she was talking about Kumera which I believe to be the mother of all sweet potato. I’ve always stuck by this. Do we really need to salt absolutely everything we cook?

    • Elise Bauer

      Hi Mark, salt helps bring out the flavor in foods. Some foods need more added salt than others, like regular potatoes. Some less, like Swiss Chard. Also our bodies require salt to live. Unless you are on a special low salt diet for medical reasons, if you cook from scratch there is no reason to avoid salt.

  • Julie Theisen

    Can this be made in the oven, how much time, temp, etc….Thanks!

  • xavier

    Very creative. Tried with charcoal grilled sweet potatoes. Simply delicious

  • Mark

    I might try French fried sweet potatoes. For “normal” French fries I would just do salt but maybe a little brown sugar and butter is in order here?
    The trick will be getting crispy crunchy browned sweet potatoes.

    I also like just frying the potato peelings for regular French fries. Will need to try that for the sweets.

  • Brenda Estes

    Cumin, pinch cayenne ,lime juice and cilantro, yum!

  • [email protected]

    I added a pinch of chilli flakes and it really kicked them up a notch.

  • Alida @My Little Italian Kitchen

    I grill vegetables quite often and sweet potatoes are super delicious done in this way. I love this photo it makes me really hungry!

  • Emily Pitts

    Delicious!!! Thank you :)

  • rachel

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

  • 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. :)

  • Steve Esposito

    Awesome Elise!
    I added some left over pico de gallo to the olive oil and salt. Grilled some brats and sliced them up and tossed them in with the mix. That bowl of sweet potaties & bratz just vanished….. You know they like it when the conversation just stops!!
    all the best from north west Illinois,

  • Omar Montelongo

    Try brushing a small amount of real maple syrup on the sweets for extra carmelisation!

  • Susanna

    We made these just yesterday. In the oven though. Honey is also good with these!

  • Carol

    I always add lime zest and lime juice with a dash of cayenne to my sweet potatoes to make them festive!

  • LeeAnn

    These were amazing. I was surprised at how quickly they cooked (I still got great caramelization with the grill marks). So creamy on the inside. Our guests were fighting over the last pieces!

  • Lauren

    oh my gosh I just made this and it is soooo good! Thanks for the recipe :D

  • jani lebaron

    Looks great… we will definitely try this! By the way, I grew up in Sierra Oaks. My dearest friend lived in Carmichael until her death in 2003. My dad help start Arden Hills Swim and Tennis with Sherm Chavoor (before your time, but Sherm was Mark Spitz’s coach!)

    My dear friend, Marty Mearns Fair was an incredible cook and entertainer in that area. Loved going to Raley’s Market to pick up all our fav ingredients!

    Hi Jani, Cool! I remember Sherm Chavoor, he lived a couple blocks away, right on the river (I’m in my 50s). Arden Hills has really changed, very “spa”-ish now. ~Elise

  • cnet

    We tried this over the weekend while camping. They were delicious and easy. Perfect addition to our camping menu! I love your recipes!

  • bigmike

    Robyn or Elise. I would love to hear the cinnamon, red curry, and coconut milk recipe you used.

    Also, in my mind I see using Basalmic and mayonnaise in some fasion. Hmmm… Any ideas.

  • Lyn

    Love grilled Sweet Potato along with eggplant and zucchini etc. I wanted to comment, too, on the Carrot Souffle from December 2009. I just made it and it is due out of the oven shortly. What I totally forgot – the cheese! Yikes. So I put shredded cheddar on top. We’ll see. I wish it had said how many cups of carrot purée or of sliced carrots. The need to figure out how many carrots makes two pounds was distracting. However, I think I am gonna love it, even without cheese inside. It is a lot like a recipe I make with Sweet Potatoes (just to bring this back round to those).

  • robyn

    How about a glaze with cinnamon red curry and coconut milk? with or without the curry, this was a familiar flavor in the virgin islands.

    Great idea! ~Elise

  • devlyn

    I made these yesterday (added a couple of hits of fish sauce to the lime juice and cilantro), and they were a hit! They cooked so quickly, too — I’m definitely going to have to add these to my standard grilling repertoire. Thanks for the inspiration!

  • Caroline

    I just made some delicious grilled tofu and sweet potato kabobs with pineapple barbeque sauce. The barbeque sauce goes really well with sweet potato, especialy if it has a bit of a kick ot it!

  • Bridget Oland

    Love your slicing method and the lime dressing. I’m still BBQ-challenged when it comes to grill marks though. Is lots of oil the key?

    The key is giving the grill enough time to sufficiently heat up. You should let it preheat for at least ten to fifteen minutes. ~Elise

  • Mary

    Another great dressing for sweet potatoes is balsamic vinegar and fresh mint.

  • Alicia*

    DH *hates* cilantro, but plan on giving this a try tomorrow with our burgers. The other way I like them is lyonnaise-style. I cut the sweet potatoes into cubes, then cook until soft and brownish with onions and rosemary. Very savory and has become a Thanksgiving tradition.

  • Marjy

    I love grilling them with olive oil and rosemary. Or olive oil and chipotle.

  • Jesscia

    I just recently discovered my love of sweet potatoes. I never really liked the marshmallow mess that was made for the holidays. However, savory applications are pretty amazing. I seem to have problems with cutting them though. Do you have any tips?

    It always helps to have some stability when cutting. With a large sweet potato, you can cut off the ends, stand the sweet potato up on one of the cut ends, and cut the sweet potato in half down the middle. Then place the sweet potato half, cut side down on the table and slice it from there. ~Elise

  • Stacey

    I love sweet potatoes this way. Add some chili to the vinaigrette!!