Smoky BBQ Sweet Potatoes with Maple Glaze

Charred to perfection, these smoky sweet potatoes on the BBQ are an ideal autumn side dish. A light coating of smoked paprika, cumin, sea salt, and black pepper enhances the natural sweetness of the potatoes, creating a savory-sweet orange bite. The dish is finished with a vibrant roasted tomato and garlic aioli that adds creamy, smoky heat.

I could eat sweet potatoes every day. They’re versatile and comforting, appearing as fries, mash, gratin, roasted vegetable mixes, and even in soups and desserts. Their naturally sweet, creamy interior contrasts beautifully with a smoky, charred exterior when grilled, making them an addictive snack, appetizer, or a nutritious side for grilled steaks or burgers.

What I love about these Sweet Potatoes on the BBQ:

Highly nutritious. Sweet potatoes are packed with vitamins, minerals, fiber, and antioxidants, especially when the skin is left on. Their deep orange flesh signals a rich beta-carotene content, which converts to vitamin A.

A simple yet flavorful rub. The smoky spice mix—smoked paprika, cumin, salt, and pepper—takes only moments to make but adds significant depth and highlights the potato’s sweetness.

A bold aioli finishes the plate. A roasted tomato and garlic aioli provides creamy, tangy, and smoky notes that pair perfectly with the charred rounds. The sauce is a standout and worth making alongside the potatoes.

Quick and low-maintenance. After five minutes of prep to slice and season, the rounds are grilled in about 20 minutes. It’s a simple recipe that delivers big flavor with minimal fuss.

Ingredients for this Sweet Potato Side Dish

The ingredient list is short and pantry-friendly—easy to prepare any time.

• Medium sweet potatoes (4 large or 5 medium), sliced 1-inch thick
• Olive oil for coating the rounds
• Smoked paprika
• Ground cumin
• Sea salt and freshly ground black pepper

Sweet Potatoes vs. Yams

Sweet potatoes and yams are often confused, but they differ. Sweet potatoes commonly have smooth, orange or reddish skin and bright orange flesh with a naturally sweet flavor. True yams are unrelated tubers with rough, brown bark-like skin and white or pale flesh; they’re starchier and milder in taste. For this recipe, use orange-fleshed sweet potatoes for the best flavor and color.

How to Choose the Best Sweet Potatoes

Look for medium-sized, firm sweet potatoes with deep orange skin and even tone. Choose ones that are round and plump for uniform slices. Avoid potatoes with shriveled “beards” or soft spots, which indicate overmaturity or spoilage.

How to Store Sweet Potatoes

Store sweet potatoes in a cool, dry place out of direct light, such as a pantry or unheated basement. Use a ventilated basket or container. Do not refrigerate, as cold temperatures can alter texture and flavor. Keep them away from onions to avoid premature ripening. Because they are less hardy than regular potatoes, plan to use them within a week or two for best quality.

How to Cut Sweet Potato Rounds for Grilling

Wash and scrub the sweet potatoes, trim the ends, and slice into 1-inch rounds. This thickness prevents the slices from becoming too soft on the outside before the center cooks. Keep the skins on to retain nutrients and help the rounds hold together on the grill.

The Smoky Rub

The rub is remarkably simple—just smoked paprika, cumin, salt, and pepper—but it transforms the potatoes by emphasizing their sweetness and adding a smoky, slightly spicy profile. Before applying the rub, toss the slices in a bit of olive oil so the seasoning adheres to both sides.

Grilling Directions

Preheat the grill on high until hot (about 500°F). Place the seasoned rounds on the grill, close the lid, and cook for 5 minutes to develop char marks. Flip and cook 5 more minutes. Move the rounds to indirect heat—turn one side of the grill off—and cook for an additional 10 minutes, or until tender in the center.

Broil Option

If you can’t grill, broil in the oven, though you’ll miss some of the smoky char from a BBQ. Preheat to 350°F, then turn the broiler on. Broil 5 minutes per side, then reduce the heat to 350°F and continue cooking about 10 minutes until tender.

Roasted Tomato & Garlic Aioli

The roasted tomato and garlic aioli is a creamy, smoky companion for these grilled rounds. It blends roasted roma tomatoes, garlic, red onion, thyme, smoked paprika, cumin, and a touch of chipotle with mayonnaise and vinegar for balance. The aioli is bold enough to serve as a dip or spread and pairs especially well with the sweet, charred potatoes.

These smoky sweet potatoes on the BBQ are an easy, flavorful side that also works as an appetizer or snack. The simple rub and the bright roasted tomato aioli turn humble sweet potato rounds into a memorable dish.