Grilled Sweet Potatoes In Foil
A cozy, hands-on grilling recipe that delivers tender, caramelized sweet potatoes wrapped in foil. They stay moist, glow with smoky flavor, and pair beautifully with herbs, a squeeze of lemon, and a touch of butter or olive oil. Perfect for backyard meals, camping, or any time you want a simple, flavorful side or vegetarian main.
Ingredients
- 4 medium sweet potatoes
- 2 tbsp olive oil or melted butter
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika or smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cinnamon (optional, for a warm note)
- 1 tbsp fresh lemon juice (or lime)
- fresh herbs (parsley or cilantro), finely chopped for garnish
- extra foil sheets for wrapping
Instructions
- Start by washing and scrubbing the sweet potatoes well. You want clean skins since we’re cooking them with the skins on for extra texture and nutrients.
- Pat them dry, then pathetically pat dry again. Prick each potato a few times with a fork to vent steam while it cooks.
- In a small bowl, combine olive oil (or melted butter), salt, pepper, paprika, garlic powder, and cinnamon if using. Stir until well mixed.
- Brush the potatoes all over with the oil seasoning mixture. This helps create a flavorful crust and prevents sticking to the foil.
- Lay out four large pieces of sturdy foil. Place one potato on the center of each sheet, then drizzle with a little lemon juice over each. Wrap each potato tightly in foil, sealing all edges so steam can’t escape.
- Preheat your grill to a medium heat, around 350–400°F (175–205°C). If your grill has two zones, set it up for indirect heat so the potatoes don’t burn on the outside before cooking through.
- Place the foil-wrapped potatoes on the grill over indirect heat. Cook for 35–45 minutes, turning halfway to ensure even cooking.
- Check for doneness by carefully opening one packet (watch for steam). The potato should be tender all the way through when pierced with a fork.
- If you prefer a slightly crisp exterior, open the foil in the last 5–7 minutes and let them sit on the grill open-faced for a quick final char.
- Remove from the grill, unwrap carefully, and transfer to a serving dish. If desired, finish with a small pat of butter, a squeeze of lemon, and a sprinkle of fresh herbs.