BBQ Roasted Sweet Potato Side Recipe for Summer
I love grilling, I crave sweet potatoes, and I’m always hunting for that perfect summer side dish. When the weather heats up, my BBQ becomes the centre of outdoor entertaining, and these roasted sweet potatoes never disappoint. They’re colourful, nutritious, and just the right balance of sweet and savoury with that irresistible smoky char. Want to know the simple secret that changes ordinary sweet potatoes into the dish your guests will beg for the recipe to?
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Why You’ll Love these Barbecued Roasted Sweet Potatoes
Who doesn’t love the perfect balance of sweet and savoury flavours? That’s exactly what you’ll get with these barbecued sweet potatoes. I’ve been making this dish all summer long, and it’s quickly become my go-to side for outdoor gatherings.
The sweet potato benefits are endless – they’re packed with vitamins, fibre, and natural sweetness that caramelises beautifully on the grill. Plus, they’re substantial enough to satisfy even the heartiest appetites at your summer grilling sessions.
What I love most is how versatile they are. The basil and garlic powder create a foundation of flavour that complements practically anything from burgers to grilled fish. When that cheese gets all melty and slightly crisp on top? Pure magic! Trust me, your guests will be asking for the recipe before they’ve finished their first serving.
What ingredients are in barbecued roasted sweet potatoes?
For these BBQ roasted sweet potatoes, you’ll need a handful of simple ingredients that transform into something utterly delicious. The combination of sweet potatoes with aromatic herbs and spices creates a side dish that’s both comforting and exciting. I’m particularly fond of how the red onion caramelises alongside the sweet potatoes, adding another layer of sweetness that complements the subtle smokiness of BBQ flavours.
- 4 large sweet potatoes (approximately 3 pounds)
- 1 red bell pepper
- 1 medium red onion
- 2 tablespoons olive oil
- 2 tablespoons dried basil
- 1 tablespoon sea salt
- 1½ tablespoons garlic powder
- 1 cup shredded cheese of your choice
When selecting your ingredients, do consider using organic sweet potatoes if possible, as you can skip the peeling step and simply give them a good wash before chopping. This not only saves time but preserves the nutrients that lie just under the skin. For the cheese, while the recipe doesn’t specify, I find that a mature cheddar works brilliantly for that perfect golden-brown crust, though a smoky cheese like Gouda could enhance the BBQ theme wonderfully. And remember, the quality of your olive oil matters, a good extra virgin olive oil adds its own subtle notes to the finished dish.
How to Make these Barbecued Roasted Sweet Potatoes
To turn these sweet potatoes into a proper BBQ delight, I would recommend using the indirect cooking method on your kamado, pit barrel cooker or with the oven attachment on an Ozpig.
Begin by preparing your 4 large sweet potatoes (about 1.4 kg) – if they’re organic, simply give them a thorough wash and chop, otherwise peel them first. Cut your 1 red bell pepper and 1 medium red onion into medium dice, then toss everything in a BBQ-safe roasting tin with 2 tablespoons of olive oil, 2 tablespoons dried basil, 1 tablespoon sea salt and 1½ tablespoons garlic powder.
Set up your BBQ for indirect cooking at approximately 180°C (equivalent to the recipe’s 350°F) and place the roasting tin on the grill, away from direct flames. You’ll want to cook until the potatoes start to soften, which typically takes about 25-30 minutes.
At this point, add the diced bell pepper and red onion to the tin, give everything a good stir, and continue cooking until the onions develop that gorgeous caramelisation and the potatoes are perfectly tender when pierced with a fork.
For the final touch, sprinkle your 1 cup of shredded cheese over the top and increase the BBQ temperature to about 200°C (400°F). This can be done by opening your vents slightly wider or adding a few more coals if needed.
Continue cooking until the cheese turns a beautiful golden brown, creating a moreish crust that adds both texture and flavour. The smoky environment of the BBQ infuses these sweet potatoes with an extra dimension that you simply can’t achieve in a conventional oven – it’s what makes this side dish truly special for your outdoor feast. The Ozpig Series 2 offers a versatile option for outdoor cooking, making it perfect for this recipe.
Barbecued Roasted Sweet Potatoes Substitutions and Variations
For Kamado BBQs:
- Roast using indirect cooking at 175°C with the deflector plate installed.
- Add wood chips for a smoky flavour.
- Finish with direct grilling to caramelise the vegetables and brown the cheese.
For Ozpig & Big Pig Stoves:
- Use the oven/smoker attachment set to 175°C.
- Alternatively, cook in a cast iron skillet on the plancha.
- Add wood chips for extra smoky flavour when using the oven attachment.
For Pit Barrel Cookers:
- Use the grill grate for roasting at 175°C.
- Place vegetables in a cast iron pan or heavy-duty foil packet.
- Finish directly on the grill grate to add char marks.
Ingredient Variations:
- Substitute brown sugar and paprika for a classic BBQ flavour.
- Add 1 tablespoon of liquid smoke if cooking without wood chips.
- Use smoked cheese instead of regular cheese.
- Add 2 tablespoons of BBQ sauce during the final cooking stage.
- Replace basil with rosemary or thyme for a heartier flavour profile.
Additionally, using high-end charcoal such as Monolith Virgin Hardwood Lump Charcoal can enhance the overall flavour of your dish.
What to Serve with Barbecued Roasted Sweet Potatoes
Barbecued roasted sweet potatoes pair beautifully with a variety of main dishes and sides that complement their smoky-sweet flavour profile.
I love serving these alongside grilled meats like chicken thighs, juicy burgers, or even a perfectly seared steak. The contrast between savoury meat and sweet potatoes creates a perfect balance on your plate!
For lighter summer meals, these potatoes are wonderful with fresh summer salads.
Try a crisp coleslaw with tangy dressing or a simple green salad with vinaigrette. The cool crunch of fresh vegetables next to the warm, caramelised potatoes is absolutely divine.
Don’t forget about grilled corn on the cob or some garlicky green beans as additional sides.
They’ll round out your meal and make your barbecue feel like a proper feast!
Final Thoughts
While I’ve made countless potato dishes over the years, these barbecued roasted sweet potatoes have become a staple in my cooking rotation. The combination of sweet potatoes with bell pepper and red onion creates a colourful side that’s as nutritious as it is delicious.
I encourage you to experiment with seasonal ingredients as you make this recipe your own. Try adding summer squash in July or butternut squash in the autumn. You might even uncover combinations that inspire future recipes!
What I love most about this dish is its versatility. It works for casual backyard barbecues and holiday dinners alike.
Whether you’re a seasoned cook or just starting out, these roasted sweet potatoes won’t disappoint. They’re simple, satisfying, and sure to please.
Frequently Asked Questions
Can I prepare these sweet potatoes the day before serving?
Yes, I’d recommend preparing ahead by roasting the potatoes, peppers and onions, then storing them covered in the refrigerator. Just reheat and add cheese before serving for the best results.
How Long Do Leftovers Keep in the Fridge?
I would recommend storing your leftover sweet potatoes in an airtight container for 3-4 days in the fridge. I’m always cautious about food safety when it comes to storing leftovers.
Is it possible to grill these instead of using an oven?
Yes, I’d recommend grilling these in a foil packet to prevent sticking. The grilling techniques will add smokiness while maintaining flavour variations through those same seasonings. Try adding wood chips for extra depth.
Can I Use Sweet Potato Chips Instead of Chunks?
Yes, you can use sweet potato fries! They’ll cook faster than chunks, so I would adjust the timing. The thinner texture means you’ll achieve more crispiness with this frying method, just keep an eye on them.
Do I Need to Adjust Cooking Time for Different Sized Sweet Potatoes?
Yes, I’d adjust the cooking time for different sized potato pieces. Smaller chunks cook faster, whilst larger ones require more time. I’ll share cooking techniques and flavour variations if you’d like!
