Ever since I started experimenting with grilling vegetables, this grilled sweet potato recipe has become a go-to favorite. I still remember the first time I tossed these thick wedges onto the grill — the smoky aroma, the slight caramelization, and the golden char made me realize how underrated sweet potatoes can be. It’s one of those recipes that needs no fuss and still manages to impress. Whether it’s a weeknight dinner or a casual get-together, these grilled sweet potatoes always find a place on my table.
You’ll love this recipe because it’s incredibly simple but loaded with flavor. The natural sweetness of the potatoes is perfectly balanced by the tangy herbed yogurt dressing. And the best part? You can make it without needing any advanced cooking skills or exotic ingredients. The preparation is straightforward, the ingredients are wholesome, and the result is always satisfying.
Why You’ll Love This Recipe
There are countless reasons to fall for this recipe. First of all, the preparation is quick, and the results are consistently delicious. It doesn’t matter if you’re grilling for one or feeding a crowd — it always works. Plus, the yogurt dressing adds a creamy, refreshing twist that lifts the entire dish. Each bite is smoky, sweet, and herby all at once.
Versatile
What makes this dish stand out is its versatility. Serve it as a side, a starter, or even as part of a light lunch. You can switch the herbs depending on what’s available, or adjust the dressing’s tanginess to your taste. It pairs beautifully with grilled chicken, tofu, or even a fresh salad. You can also add crushed nuts on top for some crunch.
Budget-Friendly
Sweet potatoes are affordable, widely available, and filling. The rest of the ingredients — Greek yogurt, green onions, fresh herbs — are all simple staples. Even if you’re working with a tight grocery budget, this recipe is easy to prepare without compromise.
Ingredients for Grilled Sweet Potatoes
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3 medium sweet potatoes, peeled and cut into 1½-inch thick wedges
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2 tablespoons extra-virgin olive oil
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1½ teaspoons kosher salt
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¾ cup Greek yogurt
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4 green onions, ends trimmed, roughly chopped
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¼ cup fresh dill, plus more for serving
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2 garlic cloves, smashed
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10 large fresh basil leaves
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2 tablespoons fresh lemon juice (from 1 lemon)
How to Make Grilled Sweet Potatoes
Grilling sweet potatoes is much easier than most people think. I often make them when I want something warm, hearty, and still light enough for summer evenings. What I love is how quickly the sweet potatoes transform over the grill — soft inside, beautifully charred outside. Let me walk you through each step so you can recreate the same flavors in your kitchen.
Step-by-Step Instructions for Making
Step 1: Prepare the Grill
First, preheat your grill to medium-high heat. This is important because a hot grill ensures even cooking and gives those beautiful char marks. While the grill is heating, you can prepare the potatoes.Step 2: Prep the Sweet Potatoes
Take three medium sweet potatoes, peel them, and cut them into thick wedges — about 1½ inches thick. Cutting them uniformly helps them cook evenly. Place the wedges on a large rimmed sheet pan.Step 3: Add Oil and Salt
Drizzle the potatoes with two tablespoons of extra-virgin olive oil. Then sprinkle one teaspoon of kosher salt over them. Toss everything together until the wedges are completely coated. You want each piece to be lightly slick with oil, which will help in grilling and flavor.Step 4: Grill the Potatoes
Once the grill is hot, arrange the wedges cut side down directly onto the grates. Don’t overcrowd them. Grill the wedges for about 15 minutes, turning every 2 to 3 minutes. Keep the lid closed between turns. This helps the inside become fork-tender while the outside chars beautifully.Step 5: Make the Yogurt Dressing
While the sweet potatoes are grilling, make the herbed yogurt dressing. In a blender or food processor, add ¾ cup Greek yogurt, 4 chopped green onions, ¼ cup fresh dill, 2 smashed garlic cloves, 10 large basil leaves, 2 tablespoons lemon juice, and the remaining ½ teaspoon salt. Blend until the sauce is completely smooth. This should take about 1 to 3 minutes.Step 6: Assemble and Serve
Once the sweet potatoes are done, transfer them to a large serving platter. Drizzle the yogurt dressing over the top. Finally, sprinkle with some extra fresh dill for color and freshness. Serve the dish while the potatoes are warm. It tastes best that way.Quick and Easy
This recipe doesn’t require oven time or complex tools. It’s done in just 25 minutes from start to finish. Most of that time is hands-off while the grill does the work. Even cleanup is minimal — just a blender and a sheet pan.Customizable
You can easily swap or add herbs to the yogurt dressing based on your preferences. If you like extra spice, toss some chili flakes on the potatoes before grilling. Or try adding mint to the dressing for a different flavor note. You can also use dairy-free yogurt to make it vegan.Crowd-Pleasing
Whether you’re hosting a barbecue or just want something different for dinner, these grilled sweet potatoes impress every time. Kids love the natural sweetness, and adults enjoy the depth added by the grilled flavor and the herby dressing. It’s the kind of side dish that often steals the spotlight from the main course.FAQs
Can I grill the sweet potatoes ahead of time?
Yes, you can grill them a few hours in advance. Just reheat them on the grill or in the oven before serving. However, they taste best fresh off the grill.Do I need to boil the sweet potatoes before grilling?
No pre-boiling is required. As long as the wedges are not too thick and the grill is hot enough, they will cook through perfectly in about 15 minutes.What can I use instead of Greek yogurt for the dressing?
You can use a dairy-free alternative like coconut yogurt or cashew-based yogurt. Just make sure it’s unsweetened and plain for the best result.How do I keep the potatoes from sticking to the grill?
Coating them well with olive oil and ensuring the grill is properly preheated prevents sticking. Also, don’t move them too often — give them time to develop a sear.Can I use dried herbs instead of fresh ones?
Fresh herbs give the best flavor, especially in the dressing. But in a pinch, you can use dried dill and basil — reduce the quantity to one-third of the fresh amount.Is this recipe suitable for meal prep?
Yes, the grilled wedges and yogurt dressing can be stored separately in the fridge for up to three days. Combine them just before serving.Can I bake the sweet potatoes instead of grilling?
Absolutely. Roast them in the oven at 220°C (425°F) for about 25–30 minutes, turning once halfway through for even cooking.
Grilled Sweet Potatoes
Grilled sweet potatoes are a quick, flavorful side dish that brings together smoky char and creamy herb dressing. Perfect for summer meals or fall gatherings, this recipe delivers satisfying texture and balanced flavor in under 30 minutes.
- Total Time: 25 minutes
- Yield: Serves 6
Ingredients
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3 medium sweet potatoes, peeled and cut into 1½-inch thick wedges
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2 tablespoons extra-virgin olive oil
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1½ teaspoons kosher salt
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¾ cup Greek yogurt
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4 green onions, ends trimmed, roughly chopped
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¼ cup fresh dill, plus more for serving
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2 garlic cloves, smashed
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10 large fresh basil leaves
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2 tablespoons fresh lemon juice (from 1 lemon)
Instructions
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Preheat the grill to medium-high heat.
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Place the sweet potato wedges on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with 1 teaspoon of salt. Toss well to coat.
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Arrange the sweet potatoes cut side down on the hot grill. Cook for about 15 minutes, turning every 2–3 minutes until fork tender and charred.
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While the potatoes grill, prepare the yogurt dressing. In a blender or food processor, combine Greek yogurt, green onions, dill, garlic, basil, lemon juice, and remaining ½ teaspoon salt. Blend until smooth (1–3 minutes).
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Transfer grilled sweet potatoes to a serving platter. Drizzle with yogurt dressing and garnish with extra dill. Serve warm.
Notes
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To make this recipe vegan, use dairy-free yogurt and vegan gelatin if needed in other versions.
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Adjust the lemon juice for a more tangy or mild dressing.
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Herbs can be substituted depending on availability (e.g., parsley or cilantro).
- Prep Time: 10 minutes
- Cook Time: 15 minutes