These quick and easy grilled sweet potatoes in foil make an excellent side dish for all my favorite barbecue entrees! They are healthy, savory and so easy to customize to every individual’s tastes.
These grilled sweet potatoes are incredibly moist, tender and flavorful. They’re an easy side dish that you can make with very little hands on effort.
I love sweet potatoes! They make some of my favorite side dishes, all year round.
These grilled sweet potatoes take just a few minutes of hands-on time. I season them simply and wrap in foil to help trap the moisture and keep them fluffy. ThenI let the grill do all the work, resulting in tender, perfectly sweet and salty sweet potatoes every time!
In fact, I don’t think I’ll ever go back to traditional baked sweet potatoes in the microwave or oven. Throwing them on the grill creates the best sweet and salty, tender and crispy finish.
Shopping List
- Sweet Potatoes
- Extra Virgin Olive Oil
- Optional Sea Salt and Brown Sugar
- Heavy Duty Aluminum Foil
Substitutions and Variations
- Sweet Potatoes – Select sweet potatoes of similar size so that they grill evenly. Look for firm sweet potatoes at the store, with smooth skin, void of bruising or cracking.
- Olive Oil – Canola oil or melted butter make great substitutes.
- Optional – Sea salt and brown sugar. If you love all things sweet and salty, you’ll love this combination!
Tips from My Test Kitchen
- Make Ahead – Season and wrap your sweet potatoes in foil and keep in a refrigerator (or cooler for camping) for up to four days.
- I generally use a heavy duty foil because it’s so great for grilling.
- Choose longer, skinnier sweet potatoes that cook faster. If you choose larger sweet potatoes, adjust your grill time to accommodate – they will take longer.
- Poke sweet potatoes with a fork to release heat and steam as they bake on the grill.
Serving Suggestions
Sweet potatoes can be topped in so many delicious ways! Try Honey Butter or even Hot Honey for a deliciously savory and sweet experience.
Sweet Potatoes on the Grill
Ingredients
- 4 sweet potatoes
- 2 tablespoons extra virgin olive oil melted butter or canola oil
Optional
- 2 teaspoons sea salt thick flakes preferred
- ¼ cup light brown sugar loose
Instructions
- Preheat grill to 450°F or medium low.
- Rinse and scrub sweet potatoes. Pat dry.4 sweet potatoes
- Cut 4 sheets of aluminum foil. Place each potato on a piece of foil and brush with oil and top with sea salt (optional). Wrap and repeat.2 tablespoons extra virgin olive oil, 2 teaspoons sea salt
- Using tongs, place potatos on the shelf of the grill or away from direct heat evenly spaced so they are not touching. Close the lid and grill 30 minutes. Rotate with tongs and grill an additional 30 minutes.
- Using tongs, remove from heat and remove aluminum foil. Use a thermometer to ensure they are done. Internal temperature should reach around 210°F.
Optional
- Sprinkle brown sugar over fresh grilled sweet potato.¼ cup light brown sugar
Julie’s Tips
- Prep in advance! Just season and wrap your sweet potatoes in foil. Keep them in your fridge (or cooler for camping) for up to four days.
- If you choose larger sweet potatoes, you’ll need to adjust your grill time to accommodate.
- Choosing a longer, skinnier sweet potato means it will cook faster!
- Poke each potato with a fork to release heat and steam as they bake on the grill.
Storage
I refrigerate grilled sweet potatoes for up to a week, wrapped in an airtight container. I also freeze sweet potatoes! Leave them wrapped in foil and double up with a ziplock bag to store for up to three months in the freezer.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
