Grill ½-inch-thick sweet potato planks over medium heat for about 10–14 minutes, turning once, until fork-tender with browned edges. This simple side dish pairs sweet potatoes with olive oil and spices; the timing varies with slice thickness and grill temperature, so use tenderness as your final cue.
Ingredients
- 2 lb (900 g) medium sweet potatoes, scrubbed
- 1½ tbsp (22 ml) olive oil
- ¾ tsp (4 g) kosher salt
- ½ tsp (1 g) smoked paprika
- ¼ tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley, optional
Instructions
- Heat the grill and prepare the potatoes. Set a gas or charcoal grill to medium heat, about 400°F (204°C), and let it preheat for 10–15 minutes. Clean the grates and lightly oil them with a paper towel held in tongs. While the grill heats, scrub the sweet potatoes and pat them dry. Peeling is optional; leaving the skin on helps the planks hold together and gives them a little extra texture.
- Cut evenly sized planks. Trim off the ends, then cut each potato lengthwise into planks about ½ inch (1.3 cm) thick. Aim for pieces of similar thickness so they finish at roughly the same time. If a potato is especially wide, cut the planks in half crosswise to make them easier to turn and serve.
- Season. Put the planks in a large bowl and add the olive oil, salt, smoked paprika, and black pepper. Toss until the surfaces are lightly coated. The oil helps the seasonings cling and reduces sticking, but the planks should not be dripping with oil; excess oil can flare when it hits the grill.
- Grill the first side. Arrange the planks in a single layer over direct medium heat, leaving a little space between them. Close the lid and cook for 5–7 minutes. Avoid moving them too early: a lightly browned surface helps the potatoes release from the grates. If they are sticking firmly, give them another minute before trying again.
- Turn and finish cooking. Flip each plank with a thin spatula or tongs and cook the second side for another 5–7 minutes, with the lid closed when possible. Start checking around the 10-minute mark. The total cook time is usually 10–14 minutes, depending on thickness, the grill, and how close the food sits to the heat.
- Check for doneness. Pierce the thickest plank with the tip of a paring knife or a fork. It should slide into the center with little resistance, while the plank still holds its shape. If the outside is browning faster than the middle softens, move the pieces to a cooler part of the grill, close the lid, and cook for another 2–4 minutes.
- Finish and serve. Transfer the planks to a serving plate and drizzle with lime juice. Scatter parsley over the top if using, taste, and add a little more salt if needed. Serve warm; the fresh, tangy finish balances the sweet, smoky edges.
Tips
- Keep the thickness consistent. A thin plank can soften and char before a thick one is cooked through. If some pieces are narrower, take them off the grill as they finish rather than waiting for every plank to cook for the same length of time.
- Use indirect heat if the grill runs hot. Sweet potatoes contain natural sugars that can darken quickly. If you see blackening before the centers are tender, shift the planks away from the hottest burners or coals and finish them with the lid closed. A few browned spots are welcome; a heavily burned surface is bitter.
- Choose a practical oil substitute. Avocado oil or another neutral, grill-friendly cooking oil can replace olive oil in the same amount. The flavor will be less fruity, but the potatoes will still brown well. Avoid adding butter before grilling because its milk solids can scorch; add a little butter after cooking if you like.
- Do not crowd or continually flip the planks. Crowding traps steam and makes browning less reliable, while frequent turning can tear softened pieces. Grill in batches if needed, and turn once when the underside has developed color and releases fairly easily.
Serving Suggestions
Serve grilled sweet potato planks as a side with grilled chicken, fish, pork, burgers, or a platter of other vegetables. They also work alongside a grain bowl: add cooked rice or quinoa, greens, beans, and a crisp topping, then spoon over a lemony or yogurt-based dressing. For a simple meal, pair them with black beans and a crunchy cabbage slaw.
Put a dipping sauce on the table if the potatoes are being served as a snack or party side. Plain Greek yogurt stirred with lime and a pinch of salt makes a cool, tangy dip; tahini thinned with water and lemon is a dairy-free option. A little hot sauce, salsa, or herby vinaigrette is useful when serving a group because each person can adjust the heat and acidity. Add dips just before serving or keep them separate so the grilled surfaces stay browned rather than turning soft.
Variations
Try a savory herb version. Replace the smoked paprika with ½ teaspoon (about 0.5 g) dried rosemary or thyme, crushed between your fingers before tossing it with the potatoes. Finish with lemon juice instead of lime. Dried herbs are convenient and grill well; fresh herbs are best sprinkled on after cooking so they do not scorch.
Add gentle heat. Use ¼ teaspoon (about 0.5 g) cayenne or chili powder in place of some or all of the smoked paprika. For a sweeter, warm-spice profile, use ground cumin and a small pinch of cinnamon. Keep the seasoning moderate at first, then offer extra chili or flaky salt at the table.
Make grilled rounds instead of planks. Cut the potatoes crosswise into ½-inch (1.3 cm) rounds and grill them for roughly 4–6 minutes per side. Smaller rounds may need careful handling, so use a thin spatula and leave them undisturbed until they release. Very thin rounds cook faster and are more likely to soften or break, so check them early.
Use a sweet-and-tangy finish. After grilling, drizzle the planks with 1–2 teaspoons (5–10 ml) maple syrup and a squeeze of lime, or serve them with a little honey on the side. Keep sugary finishes off the potatoes during most of the grilling time; sugar can burn before the centers become tender.
Storage and Reheating
Refrigerate cooked sweet potatoes within 2 hours of grilling. Once they have stopped steaming heavily, place them in a shallow airtight container and keep them refrigerated for 3–4 days. Store any sauce separately, and do not leave the potatoes at room temperature for extended serving or storage.
For the best browned edges, reheat the planks in a lightly oiled skillet over medium heat, turning once, until hot throughout. A grill also works: warm them over medium heat for a few minutes per side, using a cooler zone if they start to darken. A microwave is quicker but softens the surface; heat in short intervals and cover loosely to limit splattering. USDA guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check the thickest pieces. Freeze leftovers in a sealed freezer-safe container for up to about 2 months for best quality, then thaw in the refrigerator before reheating.
Frequently Asked Questions
How long do whole sweet potatoes take on the grill?
Whole medium sweet potatoes generally take about 45–60 minutes over indirect medium heat, with the lid closed. Turn them every 15 minutes or so and check by piercing the center with a skewer; larger potatoes can take longer. Planks cook much faster because more surface area is exposed to the heat. If you want the skin of a whole potato to stay drier, grill it without foil; wrapping it traps steam and gives a softer, more steamed texture.
Should I boil or microwave sweet potatoes before grilling?
No, not for ½-inch planks: they usually become tender in the time it takes to brown both sides. Par-cooking is an option for thick wedges or whole potatoes when you want to shorten their time on the grill, but it adds a step and can make them fragile if they are cooked too soft beforehand. For this recipe, cut the planks evenly and grill them directly.
Can I grill sweet potatoes in foil?
Yes, but the result is different. Foil holds in moisture, so the potatoes tend to steam and soften rather than develop the same direct-grill browning. Foil can be useful for a whole potato or for pieces that are browning too quickly, but leave the packet open near the end if you want some surface color. For distinct grill marks and browned edges, place the planks directly on clean, oiled grates.
Why are my grilled sweet potatoes still hard in the middle?
The pieces may be thicker than ½ inch, the grill may be running cooler than expected, or the planks may have been removed as soon as their surfaces browned. Move them to indirect heat, close the lid, and cook in 2–4-minute increments until a fork enters the center easily. Next time, keep the cuts even and use a cooler zone to finish any pieces that color before they soften.
Can I prepare the sweet potatoes ahead?
You can scrub and cut the potatoes a few hours ahead. To prevent the cut surfaces from drying or discoloring, keep the uncooked planks covered in cold water in the refrigerator, then drain and dry them very thoroughly before adding oil and seasoning. Wet surfaces resist browning and can cause splattering. For the freshest charred texture, grill shortly before serving; cooked planks can be refrigerated and reheated as described above.
Related
- Easy Salmon Recipe with Lemon and Few Ingredients
- Chinese-Style Salmon with Ginger, Soy, and Scallions
- Salmon Recipes: One-Pan Lemon Dill Salmon
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).