Grilled sweet potato on the BBQ
Short answer: Slice sweet potatoes into 1.5 cm thick rounds, brush with olive oil and BBQ rub. Cook indirectly for 15 minutes at 180°C, then directly for 3–4 minutes for grill marks.
Sweet potato on the BBQ is a revelation. The sugars caramelise, the outside gets a light smoky flavour, and the inside remains soft and creamy. Much tastier than from the oven — and ready while the meat rests.
What do you need?
For 4 people:
- 2 large sweet potatoes (approx. 800g)
- 2 tbsp olive oil
- 1 tsp Memphis BBQ rub or Toscana Fire rub
- Sea salt and black pepper
- Optional: butter, honey, fresh thyme, crème fraîche
Sweet potato needs more time than zucchini or bell peppers. Start indirect (closed lid, low temperature) to cook it through, finish direct for grill marks and caramelisation. Don't skip the indirect phase.
Preparation
- Peel the sweet potatoes and slice into 1.5 cm thick rounds.
- Mix with olive oil, BBQ rub, salt, and pepper.
- Preheat the BBQ to 180°C indirect heat (lid closed).
- Place the slices on the indirect heat section and cook for 12–15 minutes with the lid closed.
- Move to direct heat and grill for 3–4 minutes per side for grill marks.
- Serve immediately, optionally with a knob of butter and a drizzle of honey.
Prick the thickest slice with a fork — it should go in without resistance. If it's still hard, give it another 5 minutes indirectly. Better slightly overcooked than undercooked with sweet potatoes.
Variations
Adjust the sweet potato to your main course:
- With spareribs: Memphis rub + honey + butter after grilling
- With pulled pork: Carolina Gold rub + crème fraîche + chives
- With Jamaican Jerk chicken: pinch of cayenne + lime butter + cilantro
- Whole on the BBQ: wrap in aluminum foil and cook indirectly for 45 minutes at 200°C
More BBQ side dishes
The rub makes all the difference
Freshly blended to order. No fillers. Free delivery via DHL.
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