Char-Grilled Sweet Potatoes

By Kristina Felix

Updated November 11, 2025

Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Ready In
1 hr 10 min
Rating
5(7)
Comments
Read comments

Char-grilling whole sweet potatoes is an excellent cooking method for these versatile tubers. As the skin dries and blackens on the grill, it traps the heat within the flesh, acting a bit like a pressure cooker. This results in a super custardy texture and slightly caramelized flavor, with a deep smoky note that complements the sweet flesh. Remember to poke holes through the tough skin to help distribute heat and smoke and prevent your potatoes from bursting. Try this cooking method for any of the hundreds of varieties of sweet potato that exist — each will be delicious in its own way. Once the sweet potatoes are fully cooked, allow them to cool slightly before peeling off the charred skin to reveal the tender, flavorful interior.

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Ingredients

Yield:4 servings

  • 4 sweet potatoes

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 112 calories; 4 grams fiber; 72 milligrams sodium; 2 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using a charcoal grill: Start by thoroughly cleaning and oiling the grates and emptying the ash catcher. You want maximum airflow for optimal heat, so making sure the vents are clear is crucial. Light the coals using a charcoal chimney (or your preferred method) and as soon as they are white-hot, distribute them evenly and replace the grate. If using a gas grill, clean and oil the grates and heat the grill to 450 to 500 degrees. If your grill lacks a temperature gauge, use the hand test: you should only be able to hold your hand 4 to 5 inches above the grates for 1 to 2 seconds.

  2. Step 2

    Meanwhile, using a fork, poke holes through the skin of each potato all over (about 8 times). Place the sweet potatoes directly on the grate, close the grill, and, if using a charcoal grill, leave the vents open.

  3. Step 3

    Cook for 30 minutes, then, using tongs, flip the potatoes over. Cover the grill and cook for another 10 minutes if using a gas grill, and another 20 minutes if using charcoal, until potatoes are buttery inside and, if using a charcoal grill, until skin is completely charred. To test doneness, use a sharp knife or fork to poke into the middle. If there is any resistance at all, place back on the grill and cook for 10 more minutes. Allow to cool for 5 minutes before serving. 

  4. Step 4

    To serve, cut the sweet potatoes in half lengthwise and add your favorite toppings. Alternatively, peel or scoop out the flesh to store and use for meal prep.

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5 out of 5
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Comments

Baja Bob

I've been doing this for years and it works great! It's important to just burn them, 45 mins to 60 mins on max flame, don't turn them just burn them. It's important to let them cool completely as that makes it easier to peel them with the skin just popping off. It's not necessary to poke any holes in, not even one because unlike white potatoes they don't explode. Finally they are very good topped with chipotle salsa, my favorite is Cholula brand.

Lake Hollows

Could this work in an oven, say under a broiler set on low, or with convection at 450-500F?

Mel

I always roast sweet potatoes in the oven at 375 for an hour or two, depending on the size. When the sugar in the potato starts to burn a little, take them out. I don't bother poking holes in them as that makes them take longer to cook and probably harder to peel. I keep some in my fridge for a quick snack--they are perfect and don't need anything at all.

San Diego Gal

I’ve made something similar for a few years now. Good served with a chipotle aoli. In the winter, I roast in the oven and grill them in spring and summer.

Mitch

We poked holes into the potatoes and let them roast on the top grate of the gas grill while smoking the spatchcocked turkey. As advertised, the potato was perfectly cooked at the end of the smoking of the Turkey. It tasted as if it was dipped in brown sugar.

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