When it comes to outdoor grilling, most people think of grilled chicken, big juicy burgers and perfectly seared steaks. But vegetables are great on the BBQ too and grilled sweet potatoes are a healthy and delicious addition to your outdoor grilling repertoire. In this recipe, their natural sweetness combines with a hint of smokiness that is topped with a brown sugar and butter glaze and mini marshmallows to create a truly delectable dish.
I grew up with sweet potatoes out of a can that were covered with marshmallows during the holidays. They are always just OK at best. This grilled sweet potato recipe is a grown up version of that dish and it's now my favorite way to prepare sweet potatoes. Grilled sweet potatoes are not just tasty, they are also a healthy side dish packed with fiber, vitamins and antioxidants. Grilling brings out the natural sugars in the sweet potatoes that combine with a hint of smokiness from the charcoal to create an irresistible caramelized flavor.
You will want Grandma to try these. They are just that good.
This was inspired as a side dish to my recipe for Brined and Smoked Turkey. They also go well with Cornish Hens, Double Cut Pork Chops and Roasted Brussels Sprouts. For other side dishes that you can make on the grill, try Grilled Garlic Bread, Roasted Butternut Squash, and Smoked, Stuffed Baked Potatoes with Guanciale.
- Sweet potatoes
- Brown sugar
- Kosher salt
- Vanilla extract
- Olive oil
See recipe card for quantities.
Peel off the sweet potato skin and cut into thick slices (about ½").
Coat the slices of sweet potato with olive oil.
Grill the sweet potato slices on a hot grill over very low heat or indirect heat. Indirect heat is a better choice because they can burn fast over direct heat. Setup your grill for indirect heat at 350°F.
While the sweet potatoes are on the grill, prepare the gooey, buttery sweet glaze that will get drizzled over the sweet potatoes.
Spoon the glaze over the grilled sweet potatoes.
Spread the mini marshmallows over the grilled sweet potatoes in an even layer and try to keep them from falling off and onto the tray.
Sweet potatoes would just seem naked without marshmallows melted over them. Mini marshmallows are best for this recipe because theycook melt quickly. They require some quick, high heat to properly char and melt. A broiler is perfect for that task. Of course, we don't want to dry out the sweet potatoes, but they are protected by a layer of heavy glaze.
Set the broiler for medium or even low broil. Marshmallows darken fast, no need to hit them with a flamethrower. It's just a few seconds from a nice char to burned beyond recognition. If they catch fire, peel them off and start all over again.
Try substituting real maple syrup for the butter and brown sugar glaze. It won't be quite as sweet as the glaze, but the maple flavor pairs well with the sweet potato. Just use real maple syrup, it makes a difference. By the way, if you have never had sweet potato fries, they are definitely worth trying.
The sweet potatoes in this recipe were grilled on a charcoal grill over hot coals but no visible flames. They could be done on a gas grill but the charcoal adds a smoky flavor that just isn't there with a gas grill.
Store leftover sweet potatoes in an airtight container in the refrigerator for up to three days. Reheat in a 275°F oven until warmed through. If the marshmallows look sad, peel them off, add a fresh layer place them under a broiler for a few seconds.
It's important to have a hot grill but also have a low fire. The grill marks will come from contact with the hot grill grates. But if the fire is too high, the heat will quickly burn the rest of the sweet potato. You could also could cook them on the side of the grill away from any flames.
With a few simple ingredients and this easy recipe, you can transform the sweet potato into a delicious addition to your BBQ menu. Happy grilling!
These are my favorite dishes to serve with this recipe.
Grilled Sweet Potatoes With Sweet Glaze Recipe
- 4 large sweet potatoes skinned
- ¾ cup butter
- ¾ cup brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup chopped pecans
- 1 cup mini marshmallows
- 1 tbs Olive oil
- Preheat the grill for direct heat. Cut the sweet potatoes into ½" rounds. Brush with oil.
- Grill over direct heat until grill marks appear, about 6 minutes per side.
- Melt the butter and brown sugar in a small sauce pan until sugar dissolves. Stir in the vanilla extract and cinnamon.
- Remove the sweet potatoes from the grill and place them on an oven proof pan. Brush the sweet potatoes with the glaze, top with pecans and then marshmallows.
- Broil for a few minutes until the marshmallows soften and start to brown. Don't walk away because the marshmallows will burn quickly and catch fire. Ask me how I know that. Enjoy