Tonight it’s grilled whole sweet potatoes for dinner!
These grilled sweet potatoes are about to become a regular on your menu — full of smoky, savory flavor and endlessly adaptable.
You can throw them on the grill and top them with almost anything.
Grilling whole sweet potatoes is so simple and satisfying. The skins crisp and char, locking in a sweet, caramelized interior — and you don’t have to heat the oven.
The smoky grill flavor elevates everything, especially when paired with fresh toppings.
This recipe is straightforward but incredibly delicious. I like to top mine with garden tomatoes and crispy bacon. For a BLT-style approach, add shredded lettuce, marinated kale, or a handful of peppery arugula.
A little tang from quick pickled onions is also a great addition.
What truly makes these irresistible is the homemade ranch. I could happily dunk sweet potato fries in this stuff — it’s that good.
Ranch options
There are a few ranch variations you can make depending on what you have: a tangy Greek yogurt version or a creamier avocado ranch both work well. I wasn’t always a ranch person, but after pairing it with these potatoes I became hooked.
I often make a batch each weekend to use on sandwiches, vegetables, and more. You can add a splash of hot sauce for buffalo ranch or blend in an avocado for a creamy twist.
Below are two ranch options: a fresh herb ranch using garden herbs, or a dried-herb version if fresh isn’t available. Both are easy and reliable — if you can, use fresh dill and chives for the brightest flavor.
Top the charred sweet potatoes with your favorite ingredients for a meal that’s warm, comforting and fresh.
Grilled Whole Sweet Potatoes with Bacon and Ranch
Grilled Sweet Potatoes with Bacon, Tomatoes and Ranch
Ingredients
- 4 medium sweet potatoes
- pinch salt and pepper
- 4 slices bacon, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup chopped herbs, like parsley, chives and basil
- pickled onions, for topping
Fresh Herb Ranch
- 1 cup plain Greek yogurt
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon smoked paprika
Instructions
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Preheat the grill to medium. Wash and dry the sweet potatoes.
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Place the potatoes on the grill, close the lid, and cook for 35 to 40 minutes, turning every 10 minutes. If you prefer softer, non-charred skins, wrap the potatoes in foil before grilling.
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While the potatoes cook, heat a skillet over medium-low and fry the bacon until crispy. Prepare the ranch at this time if desired.
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When done, slice the potatoes in half and season with salt and pepper. Drizzle with ranch, then top with halved tomatoes, chopped bacon, pickled onions, and fresh herbs.
Fresh Herb Ranch
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Combine all ranch ingredients in a blender or food processor and blend until smooth. Store in the refrigerator in a sealed container for up to one week.
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Perfect for breakfast, lunch or dinner!