Grilled Sweet Potatoes with Herbs

These grilled sweet potatoes with herbs have become my go-to whenever I need a colorful and healthy side dish that wins over everyone at the table. The herby yogurt sauce brings incredible freshness and pairs beautifully with the smoky charred edges of the potatoes. It is a recipe I reach for during BBQs and summer picnics when I want something that looks stunning and is just as easy to pull together.

When I first served these sweet potatoes at a family dinner my friends had never tried grilling sweet potatoes before and now they ask for them every time we cook outdoors together

Ingredients

• Sweet potatoes: Choose three medium ones that feel heavy for their size and look vibrant with no mushy spots The thickness of the cut gives that firm grilled texture with creamy insides
• Extra-virgin olive oil: For golden edges and a luscious mouthfeel go for a fruity fresh bottle if you can
• Kosher salt: A must for seasoning both potatoes and the tangy sauce It draws out natural sweetness and enhances every bite Maldon or Diamond Crystal brands work well
• Greek yogurt: Greek yogurt forms a velvety base for the dressing Use full fat for a rich taste and extra smoothness
• Green onions: These bring a mellow onion flavor without being too sharp I like to pick ones with strong green tops for more color and zip
• Fresh dill: Fresh dill adds an unmistakable burst of flavor plus extra for garnish makes the plate pop Choose dill that smells fragrant and has no wilted tips
• Garlic: Adds earthy depth A couple of cloves go a long way Look for bulbs that are plump and tight skinned
• Fresh basil: Basil gives a sweet peppery lift to the sauce Grab leaves that are bright green and not bruised
• Lemon juice: Fresh rather than bottled is best for zing Avoid lemons with dry or wrinkled skins

Step-by-Step Instructions

Preheat the Grill:

Set your grill to medium-high temperature and let it preheat for at least ten minutes so the grates are hot and ready for perfect caramelization

Prepare Sweet Potatoes:

Arrange the sweet potato wedges on a large rimmed tray Drizzle with olive oil and one teaspoon of kosher salt Use your hands or a spatula to toss the wedges so every surface is evenly coated

Grill the Sweet Potatoes:

Place the wedges on the hot grill cut sides down for strong marks Grill for two to three minutes per side turning often for even charring Grill until fork tender and lightly blackened at the edges which takes around fifteen minutes

Make Herbed Yogurt Dressing:

While the potatoes are grilling combine Greek yogurt green onions dill garlic basil lemon juice and the remaining salt in a blender Blend on high until the mixture is completely smooth and flecked with green

Plate and Serve:

Transfer the grilled sweet potatoes to a serving platter Drizzle generously with the herbed yogurt dressing Garnish with extra fresh dill and serve while warm or at room temperature

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I absolutely love the contrast of smoky sweet potato with the cool tangy yogurt Dill from my garden is always my favorite touch and seeing my kids help with the garnish makes this dish extra meaningful for me

Storage tips

Keep leftovers in an airtight container in the fridge for up to three days Store the yogurt dressing separately if possible so the sweet potatoes stay firm If you see the sauce thickening after refrigeration a quick stir or dash of water brings it back to drizzling texture

Ingredient substitutions

If dill is out of season swap in flat leaf parsley or a mix of soft herbs like tarragon and chervil No Greek yogurt on hand Plain coconut yogurt makes this recipe dairy free and still delicious You can also use baby potatoes or Japanese yams instead of sweet potatoes but watch for cooking time changes

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Serving suggestions

Serve these alongside grilled fish steak veggie burgers or as a hearty base for a vegetarian bowl Add a splash of pomegranate seeds or optional crumbled feta for more color and tang At brunch these sweet potatoes are wonderful topped with poached eggs

Cultural context

Grilled vegetables are a cornerstone of Mediterranean and Middle Eastern cuisines The practice of topping smoky roots with tangy yogurt sauces is centuries old and brings out both rustic spirit and bold flavors shared around large tables

Common Recipe Questions

→ How do you keep sweet potatoes from sticking to the grill?

Coat the wedges evenly with olive oil before grilling and preheat the grill thoroughly to prevent sticking.

→ Can I use other herbs in the yogurt dressing?

Absolutely! Try parsley, mint, or cilantro for different flavors that pair well with sweet potatoes.

→ How thick should the sweet potato wedges be cut?

Cut wedges to about 4 cm thick for even cooking and the best texture on the grill.

→ What can I serve with grilled sweet potatoes?

They pair well with grilled meats, fish, veggie burgers, or as part of a vibrant salad spread.

→ Can these be made ahead of time?

Grill ahead and serve at room temperature, but the herbed yogurt sauce is best added just before serving.

→ Is there a way to make this dairy-free?

Swap Greek yogurt for a plant-based yogurt to keep the dressing creamy and tangy without dairy.