Perhaps some foods are better left ungrilled, but not sweet potatoes! Grilled Sweet Potatoes are a revelation, especially with this super creamy, garlicky avocado aioli dipping sauce. Toss your sweet potatoes on the grill “au naturel” for the crispiest potato skins!
Grilling season is in full swing. So now that means ’tis also the season for grilling sweet potatoes. And why not?
It’s not fair to keep m’taters locked up in the root cellar all summer long. Normally I let them out just to toss them right back into the proverbial fire. And while I’d gladly nosh on crispy air fryer sweet potatoes or these dreamy maple roasted sweet potatoes all day long, they deserve a bit of sunshine.
At least for one brief, shining moment before I toss them on the literal fire! *evil laugh* Sorry, sweet potatoes. You’re my new summer fling. And I’m about to fling you right onto my grill and then into some game-changing avocado aioli (Seriously – do not sleep on this dipping sauce) and then fling you right in my mouth!
If you’ve grilled before but never thought to bbq sweet potato, you’re in good company. I didn’t know until I tried, and I AM great company. Enjoy!
Do the Potatoes Need to Be Soaked First?
There’s no need to soak your spuds before cooking sweet potatoes on the grill. Just make sure you’re grilling correctly – get the heat up to the right temperature (no hotter than a medium flame) and close the lid to create a convection environment in which the insides cook at the same rate as the outsides.
How Long to Grill Sweet Potatoes?
The total time for grilling sweet potato wedges is about 10 minutes. 5 minutes on one side with the lid closed, then flip and grill another 4-5 minutes.
Should I Peel the Sweet Potatoes?
No. Nope. Nay. Non. Nein. Grilled sweet potato skin is SO delicious so leave it on! But do give ’em a good scrub first.
How to Grill Sweet Potatoes
This Grilled Sweet Potato recipe is sure to become a summer staple. A little seasoning, a little char, and a little dip in some avocado aioli make grilled sweet potatoes extra super delicious. Grill your sweet potato wedges with the skin on for extra crisp, and with the grilled lid closed for extra tender flesh.
- Make the aioli dipping sauce first. Pulse garlic and lime juice in a food processor 10-12 times. Sprinkle with salt, then let sit for 10 minutes to macerate. Add avocado and mayo. Pulse until mixture is smooth.
- Heat a grill to medium-high (400°F) heat.
- Cut potatoes in wedges. Toss with oil, salt, pepper, garlic powder, and paprika; in a large bowl until evenly coated.
- Arrange wedges directly on the grill grate in an even layer with half-inch spacing between each.
- Grill for 5 minutes with the lid closed. Then, open lid, flip wedges, and grill 4-5 minute more with the lid closed, until lightly charred.
- Remove from grill and serve immediately with aioli dipping sauce.
- Do not skip – or skimp – on the avocado aioli dipping sauce! It’s a key component of this bbq sweet potato recipe.
- Make sure to allow the garlic for your aioli to macerate in the lime juice and salt for 10 minutes to remove bitterness.
- No need to soak or peel – cook sweet potatoes on the grill in all their natural glory.
- Cut your sweet potatoes into eight wedges for even cooking:
- Slice potatoes in half lengthwise (from top to bottom, not ’round the middle)…
- Then slice the halves into quarters…
- And slice the quarters in half again.
- The safest way to cut the quarters into eights is cut side down using a sharp knife (safety first – dull knives slip easily!).
- Do not heat your grill above 400°F (they’ll over-char before the insides are cooked) and always grill sweet potatoes with the lid closed to get crispy outsides and tender insides.
Are Grilled Sweet Potatoes Good for You?
Sweet potatoes are loaded with nutrients. They’re a fiber-y powerhouse, boosted by lots of vitamins and minerals, including antioxidants and a (literally) healthy dose of beta carotene for eye health. Sweet potatoes are also chock full of potassium which helps balance your sodium intake.
What to Serve with Grilled Sweet Potatoes
To start, the avocado aioli is an ABSOLUTE MUST for serving. It’s a literal game changer and you’ll be blown away by this combination. Pinky swear.
We love tossing sweet potatoes on the grill while grilled proteins rest since they cook so quickly. Serve with flat iron steak or balsamic chicken thighs for a sit down dinner. If you’ve got a backyard barbecue, pair with grilled wings or drumsticks to build an easy finger food spread.
Did you make sweet potatoes on the grill? I’d love to know how they turned out! Leave a comment and a rating below.
Grilled Sweet Potatoes with Avocado AioliPrint Recipe Rate this Recipe Pin Recipe
- Food Processor
- 2 cloves garlic, smashed
- 1 tablespoon fresh lime juice
- ½ tsp kosher salt
- 1 ripe avocado
- ½ c mayonnaise
- Make the aioli dipping sauce. Combine the garlic and lime juice in a food processor. Pulse 10-12 times until the garlic is pulverized. Sprinkle with salt, then let sit for 10 minutes to macerate (this will remove some of the bitterness from the garlic). Add the avocado and mayonnaise, then pulse until all ingredients are well-combined and the mixture is smooth.
- Heat a grill to medium-high (400°F) heat.
- Cut the potatoes into wedges, then transfer to a large mixing bowl. Add the olive oil, salt, pepper, garlic powder, and paprika; toss with your (clean) hands until each wedge is evenly coated with oil and seasonings.
- Arrange the wedges on the grill in an even layer with half-inch spacing between each. Close the lid and grill for 5 minutes. Open the lid, flip the wedges, and grill 4-5 minute more with the lid closed, until lightly charred on the outside and tender on the inside.
- Remove from the grill and serve immediately with aioli dipping sauce.