Grill-roasted sweet potatoes with ancho butter

Total Time
51 min
6 min
45 min
Slowly grilling sweet potatoes brings out their intense sweet flavor, adds a smoky flavor and creates a crisp skin. It's a simple process and keeps you from firing up your oven. Cook them over medium-high heat for 50-55 minutes. Make sure that they are fork tender before taking them off the grill. Drizzle the potatoes with a zippy butter that makes a nice contrast to the sweet, caramelized flavor of the sweet potato. This is a delicious and versatile side dish to accompany any meat or fish.


Uncooked sweet potato(es)

60 oz, 6 medium

Unsalted butter

2 Tbsp

Chili powder

½ tsp, Ancho variety

Dried oregano

¼ tsp, crumbled

Ground cumin


Cayenne pepper

tsp, or to taste

Table salt

tsp, or to taste


  1. Preheat a gas grill to medium-high or remove the grill rack of a charcoal grill and prepare a medium-high fire.
  2. If using a gas grill, place the potatoes on the grill rack; if using a charcoal grill, with long-handled tongs, nestle the potatoes in the coals (no need to replace the grate). Roast the potatoes, turning occasionally, until well charred and soft in the center, 50 – 55 minutes on a gas grill, about 45 minutes on a charcoal grill.
  3. Meanwhile, to make the ancho butter, combine the remaining ingredients in a small microwavable dish. Cover, leaving a corner open, and microwave on High until the butter melts, 20 – 30 seconds; keep warm.
  4. When the potatoes are done, transfer to a platter and brush off the ashes with a pastry brush. Cut the potatoes lengthwise in half and brush the cut surfaces with the butter mixture. Don’t eat the blackened skin or the charred flesh next to it. Yields 1 potato per serving.