This recipe for grilled Mashed Sweet Potatoes is so delish that it may be the only one you make from now on! The best part is that it is simple to cook. From start to finish, you can have this prepared in under an hour!
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What do I need to make Grilled mashed sweet potatoes?
You are going to need 3 to 4 medium-sized sweet potatoes to serve about 4 – 6 people. If you have a larger group, you could certainly double the recipe. Just be aware that it will cook better in 2 pans rather than one larger pan.
- Sweet potatoes
- Olive oil
- Kosher salt
- Fresh ground pepper
- Sour cream
- Maple syrup
I love the flavor of the maple syrup in these grilled mashed sweet potatoes, but you could use brown sugar if you like. Or even a combination of maple syrup and brown sugar. Be careful; you don’t want to add too much and make it too sweet!
How to make Grilled mashed Sweet potatoes
Preheat your BBQ grill to 350 degrees F. You will be cooking the sweet potatoes over direct heat. Clean and dry your sweet potatoes. Cut each one in half lengthwise, rub with olive oil and sprinkle each one with some Kosher salt.
Place the sweet potatoes on the grill cut side down and grill for 30 minutes, or until they are fork-tender. They should feel soft to the touch. Remove them from the grill and set them aside for 10 minutes or so, until they are cool enough to handle.
Peel the skin off the cooked sweet potato. It should be loose and be easy to remove. Be careful; the meat of the sweet potato will still be very hot.
Put the peeled sweet potatoes in a large mixing bowl and mash the sweet potatoes using a hand mixer or a potato masher. Add the remaining kosher salt, fresh ground pepper, and cinnamon to the sweet potatoes and mix to combine.
Then add the butter, sour cream, and maple syrup to the bowl and continue to mix until all the ingredients are well combined.
Once everything is mixed well together, transfer it to a bbq safe dish. I usually use a disposable aluminum pan, but you could use any bbq safe dish you like.
Bake on the grill with the lid closed for at least 20 minutes. You want to make sure that the sweet potato casserole is heated through before serving.
Growing up, I remember being served sweet potato casserole. I think that back then, because they were called sweet potatoes, everyone thought that the casserole needed to be really sweet! I remember the sweet potato casseroles being covered in mini marshmallows on top. It seemed to me to be more like a dessert than a savory side dish.
I love this recipe because it is not cloyingly sweet. It has just the perfect balance of sweetness from the maple syrup and the season from the cinnamon. This allows the flavors of the sweet potatoes to really shine through!
Serving your Grilled mashed Sweet potato
This amazing side dish can be served alongside your turkey dinner; it would be fantastic! But you don’t have to wait for a special occasion to serve this wonderful casserole.
Sweet potato is pretty healthy too! It is lower in carbs than a traditional spud but is also higher in vitamin A and antioxidants. So next time you are thinking of mashed potatoes, you should give this fabulous dish a try!
You can make it your own if you want to. Try adding some toasted pecans to the top before the final heating. That would add some great crunch. If you like, you could mix in some roasted garlic. Just mash the roasted garlic cloves up to add some pazzazz.
How do you make mashed sweet potatoes not watery?
The best way to avoid watery sweet potatoes is not to boil them. You should roast your sweet potatoes before mashing them, whether it’s on the grill (which I personally recommend) or in the oven. Roasting them will help to reduce the water content of your sweet potatoes.
Once you finish roasting your sweet potatoes, if you find they are maybe a little dry when you are mashing them, you can always add a little moisture. I like to add a little milk or even some coconut milk for a little added tropical flavor.
One thing to mention is that you don’t want to over mix your sweet potatoes once you have grilled or roasted them. Use a hand mixer or a potatoes masher to mash the sweet potatoes, don’t use a food processor.
Sweet potatoes, like regular potatoes, are high in starch. When you mix them too much, they become sticky, almost like glue because of the starch. You don’t want them super smooth; they should still have a little texture to them, almost a little rough.
Doesn’t that look just super tasty? I think it’s time you grilled up some sweet potatoes, don’t you?
Pin it HERE!!
Pin it HERE!!
- 3 medium sweet potatoes
- 1 Tbsp olive oil
- 2 tsps Kosher salt (divided 1 teaspoon for the potatoes and one for the mixture)
- ½ tsp fresh ground pepper
- 1 tsp ground cinnamon
- 4 Tbsps unsalted butter, room temperature (salted butter will work just as well)
- ½ cup sour cream
- 2 Tbsps maple syrup
- Prepared your BBQ for direct heat and preheat to 350 degrees F.
- Clean and dry the sweet potatoes. Cut each potato in half lengthwise.
- Rub each piece of the sweet potato with olive oil and sprinkle with Kosher salt.
- Put cut side down and grill for 30 minutes or until you can insert a fork in easily. They should feel soft and a little mushy.
- Let the potatoes rest for 15 minutes or until cool enough to handle. Peel the skin off the potatoes; careful it will be very hot.
- Put the peeled potatoes in a large mixing bowl and mix them with a hand mixer. If you don’t have a hand mixer, you can use a potato masher.
- Add 1 final teaspoon Kosher salt, fresh ground pepper, and ground cinnamon. Mix until the seasoning is combined. Then add butter, sour cream, and maple syrup.
- Continue to mix with a hand mixer or wooden spoon until all the ingredients are combined.
- Transfer the sweet potato mixture to a BBQ-safe dish, I used a disposable aluminum dish, but any BBQ-safe dish will work.
- Return the pan to the BBQ grill and bake for 15 - 20 minutes or until heated through. The edges of the pan should just start to become slightly browned.
- Remove from the grill and serve!
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Amount Per Serving: Calories: 196Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 448mgCarbohydrates: 18gFiber: 2gSugar: 8gProtein: 2g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.