Grilled sweet potato cooks up smoky at the edges, tender in the middle, and full of natural sweetness with hardly any kitchen fuss!

Sweet, smoky, buttery, and lightly charred around every golden edge, this grilled sweet potato recipe is exactly what you want beside burgers, grilled chicken, steak, or anything else coming off a hot grill!

Each thick round develops dark grill marks and a gently crisp exterior while staying creamy and tender inside, then gets brushed with warm honey lime butter that slips into every little crack.

It looks impressive enough for a cookout, yet it is easy enough to make while chatting with friends and pretending you have not already eaten three pieces beside the grill!

Ingredients

For Grilled Sweet Potatoes

• 2 pounds orange-fleshed sweet potatoes, about 3 medium or 2 large

Scrub sweet potatoes thoroughly and leave skins on. Skins help rounds hold their shape during parboiling and flipping, plus they add a pleasantly chewy edge. Trim off narrow tips, then slice potatoes crosswise into rounds approximately 1/2 inch thick.

• 2 tablespoons olive oil, plus more for grill grates
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper, optional

For Smoky Honey Lime Butter

• 2 tablespoons unsalted butter
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated lime zest
• 1 tablespoon finely chopped cilantro or flat-leaf parsley
• 1/8 teaspoon smoked paprika
• Small pinch of kosher salt
• Lime wedges, for serving

Servings: 6 side-dish servings

How to Make Grilled Sweet Potatoes

Fill a large, wide pot with enough water to cover sweet potato rounds by about 1 inch, add a generous pinch of salt, and bring water to a steady boil over high heat.

Add sliced sweet potatoes carefully so hot water does not splash, then lower heat just enough to maintain a gentle simmer.

Cook for 5 to 6 minutes, checking a thinner piece at 5 minutes with tip of a paring knife. Knife should enter outer portion without much resistance but meet a little firmness near center. You are not cooking slices completely at this stage, so remove them before they become soft enough to bend or split.

Drain sweet potatoes gently in a large colander, then arrange them in a single layer on a clean kitchen towel or paper towels. Let them steam-dry for 5 minutes, then pat tops carefully until surfaces feel dry.

Do not skip drying! Water left on each slice prevents oil and seasoning from clinging evenly, and wet vegetables tend to steam on a grill instead of developing those flavorful browned patches.

While sweet potatoes dry, preheat a gas or charcoal grill to medium-high heat, aiming for 400°F to 425°F with lid closed.

Give grill at least 10 to 15 minutes to heat thoroughly, because warm grates will not create clear marks or release food as cleanly as properly hot grates.

For charcoal, arrange coals so you have a hotter area and a slightly cooler area. That cooler zone is useful if a few rounds darken before centers finish.

Place dried sweet potato rounds in a large bowl, drizzle with 2 tablespoons olive oil, then add kosher salt, smoked paprika, garlic powder, black pepper, and cayenne if using.

Toss gently with your hands or a wide spatula until every side carries a light film of oil and seasoning. Look closely at pieces near bottom of bowl, where spices like to hide in a little pile.

Redistribute any concentrated seasoning so one slice does not become unexpectedly fierce while another tastes as though it missed orientation day.

Clean hot grill grates with a grill brush, then oil them lightly using a folded paper towel held with long tongs. Do not pour oil directly over grates because that invites flare-ups.

Arrange sweet potato rounds over direct heat in a single layer, leaving a small amount of space between them. Place larger rounds over hotter center area and smaller rounds closer to edges, since smaller pieces usually cook faster.

Close lid and grill first side for 4 to 6 minutes without moving pieces during first 3 minutes. Leaving them alone gives surfaces time to brown and release naturally. Start checking at 4 minutes by lifting one round with thin metal spatula or sturdy tongs.

You want defined brown grill marks and a few darker caramelized spots, but not a completely black surface. Rotate any pieces sitting over an especially hot patch, then flip each round carefully.

Grill second side for another 4 to 6 minutes with lid closed, checking smaller pieces early. Sweet potatoes are ready when a paring knife slides through center easily and edges appear lightly blistered.

If rounds have strong color but remain firm inside, move them to cooler side of grill, close lid, and cook for another 2 to 4 minutes. This is where paying attention beats blindly following a timer, because grills have personalities, and some are more dramatic than others!

While sweet potatoes finish, melt butter in a small saucepan over low heat or in a microwave-safe bowl in 15-second bursts. Stir in honey, lime juice, lime zest, chopped herbs, smoked paprika, and a small pinch of salt.

Taste it! If your lime is especially sharp, add another 1/2 teaspoon honey. If sweet potatoes are going beside a rich steak or burger, add an extra squeeze of lime for a brighter finish.

Transfer hot grilled sweet potatoes to a wide serving platter and immediately spoon or brush honey lime butter over them, turning a few pieces so both sides receive some of that glossy mixture.

Let rounds rest for 2 minutes before serving. During this brief rest, warm potatoes absorb buttery juices while surfaces stay pleasantly caramelized.

Finish with extra herbs, a pinch of flaky salt if you have it, and lime wedges for anyone who likes a tangier bite.

Don’t Let Sweet Potatoes Stick to Grill Grates

Three details prevent most sticking problems:

• Preheat grill fully before adding food.
• Pat parboiled rounds dry before coating them with oil.
• Wait until grill marks form before attempting to flip.
• When a piece refuses to release, give it another 30 to 60 seconds instead of pulling harder.

Food often releases naturally once its surface has browned. Forcing it too early can tear soft centers and leave half your side dish attached to grill like modern art.

What to Serve with Grilled Sweet Potatoes?

These sweet, smoky rounds are flexible enough for cookouts, weeknight dinners, holiday meals, or casual lunches. Serve them with:

• Grilled chicken thighs or chicken breasts
• Burgers, turkey burgers, or black bean burgers
• Grilled steak or pork chops
• Barbecue chicken or pulled pork
• Grilled salmon, shrimp, or white fish
• Corn on cob and a crisp cabbage slaw
• Black bean salad with avocado and tomatoes
• Quinoa salad with herbs and feta
• Garlic yogurt sauce or cilantro lime crema
• Fried or poached eggs for a savory brunch plate

For a simple vegetarian meal, place grilled rounds over arugula or mixed greens, then add black beans, avocado, crumbled feta, toasted pumpkin seeds, and extra lime.

Sweet potatoes become warm, smoky anchors for a salad that feels far more exciting than a bowl of leaves staring back at you.

Once you pull this grilled sweet potato recipe from the heat, brush those smoky golden rounds with warm honey lime butter and serve them while edges are still lightly crisp!