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–+ servings
BBQ Sweet Potatoes

BBQ Sweet Potatoes: Smoky, Sweet, and Irresistibly Grilled

BBQ Sweet Potatoes are a smoky, sweet, and delightful addition to any cookout, perfect grilled with your favorite sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium Sweet Potatoes Substitute Yukon gold or butternut squash if needed.
For the Seasoning
  • 2 tablespoons Olive Oil Avocado oil is a great swap for higher smoke points.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if smoked is unavailable.
  • 1 teaspoon Garlic Powder Use less if using fresh minced garlic.
  • 1 teaspoon Onion Powder Finely chopped onions can substitute if grilling in foil.
  • 1 teaspoon Italian Seasoning Combine dried oregano and thyme for a homemade alternative.
  • Kosher Salt & Pepper Essential for seasoning; sea salt works equally well.
For the BBQ Glaze
  • BBQ Sauce Choose your favorite variety or try a lower sugar option.
Optional Toppings
  • Buns Gluten-free buns can cater to dietary needs.
  • Coleslaw Choose your preferred slaw variety.
  • Pickled Jalapeños Fresh jalapeños can be used if you're out of pickles.

Equipment

  • Grill
  • Mixing bowl
  • cutting board
  • knife

Method
 

Step-by-Step Instructions for BBQ Sweet Potatoes
  1. Scrub and dry 2 medium sweet potatoes thoroughly. Cut them into ½-inch rounds.
  2. Transfer sweet potato rounds into a large mixing bowl and drizzle with 2 tablespoons of olive oil. Toss gently until well coated.
  3. Sprinkle 1 teaspoon each of smoked paprika, garlic powder, onion powder, and Italian seasoning. Toss well with salt and pepper to taste.
  4. Preheat your grill to a medium-high temperature, around 400°F. Grill each side for about 5 minutes until golden brown.
  5. Brush one side with your favorite BBQ sauce and close the grill lid. Cook for about 1 minute.
  6. Flip the sweet potatoes and repeat the saucing process on the other side. Grill for another minute.
  7. Check for tenderness; they should be soft but not mushy when pierced with a fork. Remove them from the grill.
  8. Serve as a side dish or in gluten-free buns topped with coleslaw and pickled jalapeños.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 18000IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Store leftover BBQ Sweet Potatoes in an airtight container for up to 3 days. For freezing, lay them on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.

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