Grilled Sweet Potatoes with Roasted Marshmallows
A playful, comforting mashup of smoky grilled sweet potatoes finished with a sweet, toasty crown of roasted marshmallows. This dish blends savory depth with a caramelized, marshmallow-y finish for a memorable side or dessert that’s surprisingly easy to pull off. Perfect for backyard gatherings, campfire nights, or a cozy weekend treat, it balances fiber-rich sweetness with a hint of char and a soft, pillow-like melt from the marshmallows.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups mini marshmallows
- 1 tablespoon butter
- optional fresh herbs (like thyme or chives)
Instructions
- Preheat the grill to medium-high heat. If you’re using a grill pan on the stove, heat it over medium-high. You want a nice sear without burning the potatoes.
- Slice the sweet potatoes into thick rounds or wedges about ¾ inch thick. This size holds up to grilling and caramelizes nicely.
- Toss the potato pieces with olive oil, salt, and pepper until evenly coated.
- Grill the potatoes, turning once, until they are tender inside and have a light char on the outside, about 8–12 minutes depending on thickness.
- Once the potatoes are tender and lightly charred, reduce heat to low or move them to a cooler part of the grill. Scatter the marshmallows over the potatoes in a single layer. Close the grill lid and allow the marshmallows to roast just until they puff and turn golden brown, about 1–2 minutes. Watch closely—they can burn quickly.
- Finish by dotting the potatoes with butter; let it melt into the edges as the marshmallows thickly cover the tops. If you like, sprinkle with fresh herbs for a bright contrast.
- Serve immediately while the marshmallows are still melty and the potatoes are warm. A light sprinkle of flaky salt at the end can be a lovely finish.