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When the weather gets warm and I crave something a little fresh but still hearty, grilled sweet potatoes become my go-to. They are simple to prep, cook fast on the grill, and taste just incredible with a creamy herbed yogurt sauce. This easy side dish has wowed guests at my backyard dinners more than once.
This recipe quickly became one of my summer favorites and now my friends request it every time they come over for grilling nights.
Ingredients
- Sweet potatoes: choose firm orange-fleshed sweet potatoes for best texture and color
- Extra-virgin olive oil: brings a light richness and helps sweet potatoes brown on the grill choose cold-pressed for extra flavor
- Kosher salt: enhances flavor and helps draw out moisture
- Greek yogurt: gives the sauce its creamy tang use full fat for extra richness
- Green onions: provide a savory bite and herby freshness
- Fresh dill: adds a bright almost citrusy note and is especially good when just picked
- Garlic cloves: add a little backbone to the dressing choose firm unbruised garlic
- Fresh basil leaves: bring a sweet peppery finish to the sauce
- Lemon juice: brightens and sharpens the yogurt sauce use freshly squeezed for the best zing
Step-by-Step Instructions
- Prep the Grill:
- Get your grill going on medium-high heat so it is hot and ready for the sweet potatoes. This preheating step ensures those lovely grill marks and even cooking.
- Dress the Potatoes:
- Line up your peeled and cut sweet potatoes on a big sheet pan. Pour the olive oil over them and sprinkle with salt. Toss with your hands to make sure every piece gets a little shine and seasoning.
- Grill the Potatoes:
- Arrange the wedges cut side down on the hot grill. Grill them for about fifteen minutes, turning every two or three minutes. They should get nice char marks and become fork tender by the end. Turn and check with tongs so they cook evenly.
- Blend the Yogurt Sauce:
- While the potatoes are working, put the Greek yogurt, green onions, dill, garlic, basil, lemon juice, and the rest of the salt in your blender or food processor. Blend until everything is totally smooth and flecked with green herbs, about one to three minutes.
- Serve and Dress:
- Put the grilled sweet potatoes on a serving platter. Drizzle all over with the herby yogurt sauce and toss some extra dill on top. Serve these right away and let everyone help themselves.
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One thing I especially love about this recipe is the way dill completely transforms the dressing. My kids were skeptical about green sauces but this one won them over the first time we made it as a family.
Storage tips
Store leftover grilled sweet potatoes in an airtight container in the fridge for up to three days. The yogurt sauce should be kept separately and stirred before serving again. If you find the potatoes lose a little texture after reheating pop them on a hot skillet for a minute or two to crisp the edges again.
Ingredient substitutions
If you are out of Greek yogurt try plain skyr or a dairy free yogurt for a similar creamy tang. No fresh dill on hand swap in fresh parsley or cilantro for a different but equally bright flavor. Sweet potatoes can also be swapped with butternut squash wedges if you are feeling adventurous just adjust the cooking time as needed.
Serving suggestions
These grilled sweet potatoes are perfect next to grilled chicken or salmon. They also shine at vegetarian meals paired with a simple quinoa salad. When setting them out for a crowd slice the wedges in half for easy sharing and serve extra sauce on the side for dipping.
Cultural context
Sweet potatoes have long been celebrated for their nourishing qualities around the world. Grilling them is a popular way to bring out their natural sugar while keeping preparation simple. The herbed yogurt sauce in this recipe borrows inspiration from Mediterranean and Middle Eastern kitchens where fresh herbs and tangy dairy are classic partners.
Frequently Asked Questions About Recipes
- → How can I keep sweet potatoes from sticking while grilling?
Make sure the wedges get a thorough coating in olive oil. Put them on a sizzling hot grill and turn them every so often so they don’t glue themselves down.
- → Is it fine to prep the yogurt sauce ahead of time?
Definitely! You can make the yogurt mixture the day before and pop it in the fridge for up to two days. Give it a quick stir when you're ready to use it.
- → What’s a good swap for Greek yogurt here?
If Greek yogurt's not on hand, just use regular plain yogurt or even go with a non-dairy version—either works just fine.
- → Do I have to peel sweet potatoes for this?
If you want things extra smooth, peel them first. But leaving the skin gives a bit more texture and packs in extra fiber, so totally up to you.
- → Which herbs can replace dill if I’m out?
No dill? No worries. Grab some parsley or cilantro—either one brings good flavor to the sauce too.