The Absolute Best Way to Cook Sweet Potatoes This Summer
Recently, I’ve fallen hard for the art of slow grilling. Utilizing the low but intense heat of the grill instead of cranking up the oven transforms even the most everyday staples into something magical.
Take the humble sweet potato, for example — beloved for meal prep and everyday dinners. Slowly grilling whole sweet potatoes until tender intensifies their sweetness, crisps their skin, and adds a touch of smoky flavor, making them a showstopping side dish for summer.
How to Slow Grill Whole Sweet Potatoes
Grilling whole sweet potatoes is pretty simple. Place the sweet potatoes directly on the grill and let them hang out over medium-high heat while you cook the rest of your dinner. The key is trusting your grill, and not getting too impatient when the skin of the sweet potatoes looks burnished. You want to let the potatoes get fork-tender before removing them, because only then will you be rewarded with sweet, slightly smoky, truly magical sweet potatoes.
As for serving grilled sweet potatoes, you can top them with herbed butter, plain yogurt, and/or pesto or vibrant chimichurri sauce. I’ve been eating them weekly with yogurt, fresh pineapple, and toasted coconut.
Grilled Slow-Cooked Sweet Potatoes
Prep time: 5 minutes
Cooking time: 35 minutes to 40 minutes
- 4 to 6
medium sweet potatoes (6 to 8 ounces each)
Heat an outdoor grill to medium-high, direct heat. Meanwhile, rinse and scrub the sweet potatoes under cool water and pat dry.
Place the potatoes directly on the grill grates — towards the back of the grill if you’re grilling other foods. Cover and grill, flipping halfway through, until they can be easily pierced with a knife and the skin in crisp, 35 to 40 minutes total.
Split and fill with desired toppings. Serve immediately.
Storage: Leftovers can be refrigerated in an airtight container up to 5 days.