Grilled Sweet Potatoes

Slices of grilled sweet potatoes piled on a plate next a bowl of white dipping sauce

Hands down, sweet potatoes are my favorite thing to grill. They’re easy and colorful and substantial enough to build a meal around. You can pair them with something green and, depending on how hungry everyone is, a grilled protein. I like to serve them with a simple vegan mayo and dijon mustard dipping sauce.



2-3 sweet potatoes, washed and sliced lengthwise in half-inch thick pieces

olive oil to coat

heavy pinch of ground cumin 

kosher salt and fresh ground pepper to taste


Dipping Sauce (optional)

½ cup mayonnaise, regular or vegan 

3 tsp french or grainy mustard

small dash of fresh lemon (optional) 

1-2 tsp fresh herb such as thyme or sage, minced (optional)


Give the sweet potatoes a good scrub and cut off any brown spots. 

Slice lengthwise into ½” thick slices. To get all your slices uniform, it helps to cut the whole potato in half, lengthwise first, and then assess how many slices you can get from each half.


Sliced sweet potatoes in a teal bowl



Toss in enough olive oil to coat. Add a heavy pinch of cumin and kosher salt and fresh ground pepper to taste.



Sweet potatoes lined up on a grill


Lay the sweet potato slices on the grates. Cover and grill for 3-5 minutes on each side. They’re done when they’re tender and charred to your liking. 


What is this vegetable and what do I do with it?!


Sometimes at the farmer’s market or in a CSA box you may come across a vegetable you’ve never seen before. Or perhaps you know the name of a vegetable but you’ve never cooked with it and aren’t sure what to do with it. That’s where our Veggie Gallery comes in handy! CLICK HERE to visit the gallery.

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