Description
Smoky, caramelized sweet potato slices that prove plant-based grilling can be just as satisfying as any barbecue favorite
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 4-6 steaks
Ingredients
Scale
- 2 large sweet potatoes, scrubbed clean (about 2 lbs total)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika (this is key for BBQ flavor!)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup BBQ sauce (use your favorite)
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- Preheat your grill to medium-high heat and oil the grates to prevent sticking.
- Wash and scrub sweet potatoes, then cut into 1/2-inch thick rounds—don’t peel them, the skin adds great texture.
- In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper until well combined.
- Brush both sides of each sweet potato slice generously with the spice mixture, making sure every surface is coated.
- Place seasoned sweet potato steaks on the grill and cook for 5-6 minutes per side without moving them—let them develop those beautiful char marks.
- During the last 2-3 minutes of cooking, brush both sides with BBQ sauce and let it caramelize slightly.
- Remove from grill when tender when pierced with a fork but still holding their shape well.
- Transfer to a serving platter and garnish with chopped fresh parsley.
- Serve immediately while hot for the best texture and flavor.
Nutrition Information (Per Steak, based on 5 steaks):
- Calories: 115
- Carbohydrates: 22g
- Protein: 2g
- Fat: 3g
- Fiber: 4g
- Sodium: 285mg
- Vitamin A: 180% DV (from sweet potatoes)
- Vitamin C: 15% DV (from sweet potatoes)
- Potassium: 12% DV (from sweet potatoes)
These steaks provide fiber, antioxidants, and essential vitamins while being naturally satisfying
Notes:
- Seriously, use smoked paprika—it’s what makes these taste like authentic BBQ
- Every grill heats differently, so watch for those char marks rather than strict timing
- Don’t move them around too much—let them develop that gorgeous caramelized crust
- If your sweet potatoes are very large, you might need to cook them a bit longer
Storage Tips:
- Store leftovers covered in the fridge for up to 4 days—they’re great cold in salads
- Reheat in a 350°F oven for 10-12 minutes to restore some of the original texture
- These don’t freeze well as they become mushy when thawed
- Cut only what you need and keep whole sweet potatoes for later use
Serving Suggestions:
- BBQ dinner: Serve alongside coleslaw, baked beans, and cornbread
- Grain bowl: Slice and add to quinoa or rice bowls with roasted vegetables
- Sandwich filling: Use as a hearty vegetarian burger alternative
- Appetizer: Cut into smaller pieces and serve with dipping sauces
Mix It Up (Recipe Variations):
- Maple Bourbon Version: Add 1 tablespoon maple syrup and 1 teaspoon bourbon to the spice mix
- Spicy Heat: Include 1/2 teaspoon chipotle powder or cayenne for smoky heat
- Mediterranean Style: Use oregano, thyme, and balsamic vinegar instead of BBQ seasonings
- Asian-Inspired: Try soy sauce, sesame oil, and five-spice powder for different flavors
What Makes This Recipe Special:
This recipe transforms humble sweet potatoes into something that looks and tastes substantial enough to be the centerpiece of any barbecue. The combination of natural caramelization from grilling with the smoky spice blend creates layers of flavor that prove plant-based grilling can be every bit as satisfying and delicious as traditional barbecue favorites.