A simple recipe for grilled sweet potatoes with fresh thyme, salt, and pepper. They pair perfectly with just about any grilled protein, especially burgers! Vegan and gluten-free.

Grilling gives food a ton of flavor, so when the weather is nice I try to convince Isaac that we should grill just about everything! Throughout the summer months, we fire up the grill almost daily.

Plate of grilled sweet potato wedges on a plate, topped with fresh herbs. A creamy dipping sauce is to the side.

When it comes to grilling, we’re all about the classics… lots of grilled protein like turkey burgers, grilled chicken, grilled tofu, grilled shrimp skewers and grilled bbq tempeh, but I love experimenting with grilled fruits and veggies too.

We’ve done grilled pineapple, grilled peaches, grilled avocado (so creamy and delicious) and loads of grilled vegetables. Name any veggie and we’ve probably grilled it.

Most recently, I tried my hand at grilled sweet potatoes and they were just as a delicious as I’d imagined!

How to Grill Sweet Potatoes

When it comes to grilling quick cooking veggies (like zucchini or asparagus), the process is pretty straight-forward, but for hearty vegetables (like potatoes) there’s a little prep work involved.

If you simply place a raw sweet potato on the grill, the exterior will get crisp and burnt before the sweet potato is cooked through on the inside, and it will be quite raw and crunchy. I don’t know about you, but I despise undercooked sweet potatoes, so here’s my advice:

  • For grilled sweet potatoes, I recommend partially cooking the sweet potatoes in boiling water first. Leave the potatoes whole with the skin on, otherwise they might start to fall apart on the grill. Boil the potatoes just until they are fork-tender (soft enough to slip a fork into them). This should take around 10 minutes, but it will depend on how large your sweet potatoes are. Don’t overcook them or they will be too soft and fall apart on the grill.
  • Once partially cooked, remove from the boiling water and let cool until the potatoes are cool enough to handle and cut into wedges.
  • In a small bowl, mix together your olive oil, salt, pepper, and fresh thyme. Brush the oil mixture on the sweet potatoes.
  • Heat grill to medium-high, lightly oil grill rack and grill potatoes until grill marks appear and potatoes are cooked through, flipping once. This should only take 7-8 minutes.

Plate of grilled sweet potato wedges on a plate, topped with fresh herbs. A creamy dipping sauce is to the side.

What to Pair With Grilled Sweet Potatoes

These grilled sweet potatoes would go with just about any protein, especially burgers. If you’re looking for a good burger recipe, I highly recommend my turkey burgers, black bean burgers or these tempeh burgers. They’re all amazing, it just depends on what you’re in the mood for.

Hand dipping a grilled sweet potato wedge into a bowl of creamy dip.

Garlic Aioli Dipping Sauce

These grilled sweet potato wedges are a great side on their own, but we really liked them paired with a dipping sauce, like ketchup or a simple homemade garlic aioli. SO GOOD!

To make a garlic aioli dipping sauce, just whisk together the following ingredients in a small bowl:

  • 1/2 cup avocado oil mayo
  • 2 minced garlic cloves
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

That’s it! Simply serve alongside the grilled sweet potatoes and enjoy.

If you make these grilled sweet potatoes, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Grilled Sweet Potatoes


  • Author: Brittany Mullins
  • Prep Time: 7 minutes
  • Cook Time: 18 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings 1x

Description

These easy grilled sweet potato wedges are the perfect veggie side and pair well with just about any grilled protein, especially burgers!


Scale

Ingredients

  • 3 large sweet potatoes, scrubbed well
  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh thyme, chopped (optional)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper

Instructions

  1. Place potatoes in a large pot, cover with cold salted water then bring to a boil. Simmer until slightly resistant when pierced with a sharp knife or fork, about 10 minutes, depending on size. Drain well and allow to cool.
  2. Once cool enough to handle, slice potatoes in half lengthwise and into wedges.
  3. In a small bowl, mix together olive oil, thyme, salt, and pepper. Brush this mixture on sweet potatoes.
  4. Heat grill to medium-high, lightly oil grill rack and grill potatoes until grill marks appear and potatoes are cooked through, flipping once. This should take about 7-8 minutes.
  5. Serve wedges with a dipping sauce, like ketchup, mustard or homemade garlic aioli.

  • Category: Sides
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 potato
  • Calories: 204
  • Sugar: 15g
  • Fat: 5g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 4g

Keywords: grilled sweet potatoes

More Healthy Grilling Recipes To Try:

All My Favorite Sweet Potato Recipes:

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    24 comments
  1. Outstanding recipe! Cooked it for a casual summer dinner party. grill at 325 for 10-12 mins, turning the wedges as they start to get grill marks on each side. To avoid burning, lace them on tin foil. They still get grill marks and cook very well but are less easily burned. Bumped up flavor with s touch of cumin and lime Thyme.

  2. I love this recipe. I have used it many times. However, my husband doesn’t like to grill in the winter. Does anyone have adjustments to make this work in the oven? Please share!!

    • Hi Emmy! I’m so glad that you enjoy this recipe. During the winter months I think you can easily make these in the oven — maybe just cut back on the amount of sweet potatoes (so you can fit the wedges on one pan). I think you can skip the boiling step too. Simply coat the wedges with the oil and spices and then roast at about 400 degrees until tender, about 40-50 minutes. Another recipe you could try during the winter months is this one for coconut oil roasted sweet potatoes. They’re delicious!

  3. Ahhh…boiling them first! Great idea!! Do you think you’d do that with Brussels Sprouts too? I’ve tried grilling them and they burn before they’re cooked! I’ll have to try this method!! Thanks!!

  4. Oh my goodness grilled sweet potatoes! I make mine in the oven in coins. I almost always burn the edges of the wedges – I’m notorious for getting side tracked and burning food 🙁 The coins are so much more forgiving 🙂 These look AMAZING though. I need to throw some peaches on the grill oh and tomatoes and romaine lettuce. MMMM grilled salad. 🙂 You’ve definitely got my mind spinning – thanks!!

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