Smoky Sweet Potatoes on the BBQ

Grilled sweet potato rounds sit on a white platter with a bowl of dipping sauce next to them.

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5 from 2 reviews

Smoky sweet potato rounds that are charred to perfection on the BBQ grill become the ultimate summertime side dish. Dusted with a simple coating of smoked paprika, cumin, salt, and pepper heightens the sweetness of the potato and makes for a flavorsome orange spud. The highlight of this dish is found in the aioli dipping sauce.



Grilled Sweet Potato Slices

  • 4 large (or 5 medium) Sweet Potatoes, sliced 1-inch thick
  • 1 - 2 tablespoons Olive Oil
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon ground Cumin
  • 1 teaspoon Kosher or Sea Salt
  • 1/2 teaspoon freshly ground Black Pepper

Spicy Roasted Tomato Aioli

  • Get the recipe here.


Grilled Sweet Potatoes

  • Turn the grill burners on high and preheat to 500°F.
  • Place the sweet potato rounds in a large mixing bowl. Drizzle 1 - 2 tablespoons olive oil, enough to evenly coat each slice. Smear with your hands to cover each piece.
  • In a small mixing bowl, combine 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
  • Sprinkle the spices over the sweet potato slices. Using your hands, rub the mixture over both sides of each round.
  • Place the sweet potato slices on the heated grill, close the lid and cook for 5 minutes until there are nice grill marks on the bottom side. Carefully turn the rounds over, close the lid and cook for another 5 minutes.
  • Turn one side of the grill burners off and transfer the rounds to that side. Continue to cook for 10 minutes or until the centers are tender.
  • Serve with the aioli sauce.
  • ENJOY!!

Spicy Roasted Tomato Aioli

  • Get the recipe here.


  • When sorting through the sweet potato bin for this recipe, choose those that are of medium size (they are not as starchy), fat and round (to get the best, consistent shapes), and have skins that are a deeper orange color.
  • The deeper the color of the sweet potatoes, the richer the antioxidant beta-carotene, which converts into vitamin A and is essential for healthy bodies.
  • Store sweet potatoes in a dry, cool place that doesn't get direct light. A pantry is a great place or an unheated basement area.
  • Don't store them in the refrigerator, as the cold turns their starch to sugar more quickly affecting their texture and flavor.
  • Don't store them next to onions, as the onion gasses will cause the sweet potatoes to ripen quicker.
  • Unlike regular potatoes, sweet potatoes are not as hardy and can spoil within a few weeks. Therefore the best time to purchase them is within of week or two of cooking.
  • Once you've washed and scrubbed the sweet potatoes, cut the ends off and slice each round about 1-inch wide. This way they're thick enough to hold up under the scrutiny of the grill, but not too thick so they cook through to the center without overcooking the outside.
  • Keep the skins. They carry the most precious nutrients and vitamins of the potato. It helps hold the sweet potato round together once it softens as well.
  • Before you add the rub, drizzle and smear olive oil over the potato rounds. This helps the rub to adhere to the potatoes.
  • Make sure the grill is really hot to start with in order to get those nice grill marks.
  • If your grill does not have an internal thermometer, you know it's hot enough if you can only stand the heat for a brief second while holding it about five inches above the grill.
  • If you choose to broil, preheat your oven to 350°F then turn the broiler on. Broil the rounds for five minutes on each side and then return the oven to the 350°F heat again and let them cook for about 10 minutes or until they are tender in the center.


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