Maple Bourbon Grilled Sweet Potato Rounds

There’s a cozy, indulgent charm to a plate of Maple Bourbon Grilled Sweet Potato Rounds. Imagine thin slices of orange-fleshed sweetness, kissed by a kiss of smoke and a glossy maple-bourbon glaze. This dish is approachable, flavorful, and surprisingly simple to pull off, whether you’re cooking for family on a weeknight or entertaining friends on a weekend afternoon. The aroma alone—maple, smoke, a hint of bourbon—will draw people to the grill, and the vibrant rounds add a festive touch to any table. Read on to learn how to make these rounds shine with depth and balance, every step of the way.

What you can expect from this recipe: a short list of ingredients you likely already have, straightforward steps that don’t require fancy equipment, and a result that feels both comforting and a little gourmet. The maple provides that natural sweetness, the bourbon adds warmth and complexity, and the grill imparts a gentle caramelized edge that makes the flavor pop. The rounds are naturally shareable and easy to portion, making them an excellent choice for appetizers, side dishes, or even a light addition to a burrito bowl or salad dinner.

Why You’ll Love This Maple Bourbon Grilled Sweet Potato Rounds

If you’re looking for a dish that checks several boxes at once—quick to prepare, crowd-pleasing, and rich in flavor—this recipe nails it. Here’s what makes it special:

• Versatile serving ideas: Eat them as a side with roasted chicken, pile them onto a board as a shareable appetizer, or tuck them into a casual veggie bowl for extra color and texture.
• Balanced flavor profile: The natural sweetness of maple complements the earthiness of sweet potatoes, while bourbon introduces a warm, aromatic layer that’s tempered by a touch of smoke from the grill.
• Simple ingredients, big payoff: With a short ingredient list and easy steps, you’ll feel like a grill master without spending hours in the kitchen.
• Texture contrast: Thin rounds crisp up on the edges while staying tender inside, offering a satisfying bite every time.

Ingredients for Maple Bourbon Grilled Sweet Potato Rounds

• Large sweet potatoes (2): The star of the show. Their natural sweetness shines with a light grill and glaze.
• Olive oil (2 tablespoons): Helps the spices cling and prevents sticking while grilling.
• Maple syrup (1/4 cup): Adds gentle sweetness and a glossy glaze as it caramelizes.
• Bourbon (2 tablespoons): Infuses warmth and depth. If you prefer to skip alcohol, use apple cider or apple juice with a dash of vanilla.
• Ground cinnamon (1 teaspoon): Brings warm spice that pairs perfectly with sweet potatoes.
• Smoked paprika (1/2 teaspoon): Adds a subtle smokiness that echoes grilling.
• Salt (1/4 teaspoon): Balances sweetness and enhances all flavors.
• Ground black pepper (1/8 teaspoon): Light heat and depth.
• Chili flakes (optional pinch): For a gentle kick if you like a little heat.

Step-by-Step Guide to Making Maple Bourbon Grilled Sweet Potato Rounds

1. Preheat your grill to medium heat. If you’re using a grill pan indoors, heat it over medium heat on the stove.
2. Slice the sweet potatoes into uniform 1/4-inch rounds. Consistent thickness helps them cook evenly.
3. Toss the rounds in a bowl with olive oil, salt, pepper, cinnamon, and smoked paprika until they’re evenly coated.
4. Whisk together maple syrup, bourbon, and a pinch of chili flakes (if using) in a separate small bowl to make the glaze.
5. Grill the potato rounds in a single layer, flipping once, until both sides are tender and lightly charred, about 3–4 minutes per side.
6. Brush the rounds with the maple-bourbon glaze during the last minute of grilling so the glaze caramelizes without burning.
7. Remove from the grill and let the rounds rest for a couple of minutes. Serve warm as a side or appetizer, and enjoy the savory-sweet balance.

Timing & Preparation Details

• Total time: about 25–30 minutes start-to-finish, including prep and grilling.
• Prep time: 15 minutes. You can pre-slice the sweet potatoes and mix the glaze ahead of time to speed up grilling time.
• Cook time: 8–12 minutes on the grill, depending on thickness and heat level.
• Rest time: 2–3 minutes after removing from the grill helps the glaze set a bit and makes the rounds easier to handle.
• Serving note: These rounds are best enjoyed warm. If you’re making them ahead, reheat gently on a grill or skillet and brush with a little extra glaze before serving.

Nutritional Snapshot

Approximate nutrition per serving (1 of 4):

• Calories: 210
• Protein: 2 g
• Carbohydrates: 34 g
• Fat: 7 g
• Fiber: 4 g
• Sugars: 15 g
• Sodium: 140 mg

Frequently Asked Questions

Can I make this recipe without bourbon?

Yes. If you’d like to omit the alcohol, substitute with an extra tablespoon of maple syrup and a splash of vanilla or apple cider. The glaze will still be delicious and glossy.

What if I don’t have a grill?

No problem. Use a grill pan on the stove or broil the rounds in the oven for a similar charred effect. Watch closely so they don’t burn.

How should I store leftovers?

Store cooled rounds in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or on the grill, and brush with a little extra glaze if desired.

Maple Bourbon Grilled Sweet Potato Rounds

Sweet, smoky, and a touch of bourbon warmth come together in this grilled sweet potato rounds recipe. Thinly sliced, lightly seasoned, and glazed with a maple-bourbon reduction, these rounds cook quickly on the grill and get caramelized edges that are downright irresistible. Perfect as a side dish, a colorful appetizer, or a cozy addition to any weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 210 kcal

Ingredients

  

• 2 large sweet potatoes, washed and peeled
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 2 tablespoons bourbon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Optional pinch of chili flakes for heat

Instructions

 

• Preheat your grill to medium heat. If using a grill pan indoors, heat it over medium heat on the stove.
• Slice the sweet potatoes into 1/4-inch rounds. Try to keep them uniform in thickness for even grilling.
• In a large bowl, toss the rounds with olive oil, salt, pepper, cinnamon, and smoked paprika until evenly coated.
• In a small bowl, whisk together maple syrup, bourbon, and a pinch of chili flakes (if using). This will be your glaze.
• Grill the potato rounds in a single layer, flipping once, until both sides are tender and lightly charred, about 3–4 minutes per side.
• Brush the rounds with the maple-bourbon glaze during the last minute of grilling, allowing the sauce to caramelize a bit without burning.
• Remove from the grill and let rest for a couple of minutes. Serve warm as a side or appetizer.