BBQ Sweet Potato | Smoky, Tender & Perfect for Grilling

Introduction: A Sweet Star of the Barbecue

Sweet potatoes are a brilliant addition to any barbecue — naturally sweet, packed with nutrients, and a perfect match for smoky, charred flavours. Whether you grill them whole, slice into wedges, or cube them for skewers, BBQ sweet potatoes offer a deliciously caramelised, slightly crisp exterior with a soft, fluffy interior. They’re great as a side, a vegetarian main, or part of a vibrant summer spread.

Why You’ll Love BBQ Sweet Potatoes

• ? Smoky and Caramelised – Sweet potatoes take on amazing BBQ flavour
• ? Healthy and Satisfying – High in fibre, vitamins A and C, and naturally gluten-free
• ?️ Versatile – Serve them as wedges, whole, mashed, or skewered
• ⏱️ Simple Ingredients – Minimal prep, maximum flavour

Ingredients

• 2–3 medium sweet potatoes
• 1–2 tbsp olive oil
• Sea salt and black pepper
• Optional spices: paprika, garlic powder, cumin, cinnamon, or chilli flakes
• Optional fresh herbs for garnish (e.g. coriander, parsley)

How to Cook Sweet Potatoes on the BBQ – Methods

Method 1: Whole Sweet Potatoes (Foil-Wrapped)

Best for soft, smoky interior — great for stuffing or mashing.

1. Wash and scrub sweet potatoes.
2. Prick each one with a fork and rub with olive oil, salt, and pepper.
3. Wrap tightly in foil.
4. Cook directly on the BBQ grill over medium heat for 45–60 minutes, turning occasionally, until tender.

? Check for doneness by piercing with a skewer — it should slide through easily.

Method 2: Sweet Potato Wedges or Slices

Perfect for fast cooking with crispy edges.

1. Cut sweet potatoes into wedges or 1cm-thick rounds.
2. Parboil for 5–7 minutes until just starting to soften (optional, but helps speed things up).
3. Drain, toss in oil and seasoning.
4. Grill directly for 3–5 minutes per side over medium-high heat until lightly charred and tender.

Method 3: Sweet Potato Skewers

A fun, shareable way to enjoy BBQ sweet potatoes.

1. Cube sweet potatoes and parboil briefly.
2. Thread onto skewers with peppers, red onions, or halloumi.
3. Grill, turning regularly, for 10–12 minutes, brushing with oil or glaze.

Flavour Boosters & Toppings

• Smoky paprika & lime zest
• Garlic butter drizzle
• Chipotle mayo or tahini dressing
• Crumbled feta or goat’s cheese
• Toasted seeds or nuts for crunch

Serving Suggestions

• Serve alongside burgers, BBQ chicken, or grilled halloumi
• Add to tacos, wraps, or salads
• Enjoy as a vegetarian main with a fresh green slaw
• Slice and layer into buns for a plant-based burger alternative

Tips for BBQ Sweet Potato Success

• Use medium heat for even cooking without burning
• Don’t skip the oil — it helps prevent sticking and enhances crisping
• Parboiling chunks or slices helps reduce grill time
• Let grilled slices rest for 2–3 minutes before serving for best texture

Storage & Leftovers

• Store cooled leftovers in the fridge for up to 3 days
• Reheat in the oven or on the BBQ until hot
• Use leftovers in wraps, buddha bowls, or grain salads
• Mash and spread on toast with avocado or chilli flakes

Conclusion

BBQ sweet potatoes are a game-changer for summer meals — simple, flavourful, and endlessly customisable. Whether you go for whole foil-baked spuds or charred slices straight on the grill, these naturally sweet gems elevate any barbecue and please everyone at the table.