Sweet potatoes on the grill are underrated, and this Jamie Oliver-inspired BBQ version proves how much flavor you can pull from a few basics!
I like using a mix of cumin, chili powder, and a little smoked salt to coat them before they hit the heat.
You get that crispy skin and a mellow, almost buttery center that plays really well with a tangy sauce or yogurt drizzle.
Give them space on the grill and flip only once—that helps keep the edges intact and gives you the right char.
I sometimes serve them with a little crumbled feta or pickled onions for contrast. Yum!
How to Make Jamie Oliver’s BBQ Sweet Potato
Ingredients
- 2 Medium Sweet Potatoes (about 1.5 lbs. total)
- 1 tbsp Olive Oil
- 1 tsp Sea Salt
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/2 cup BBQ Sauce
Step-by-Step Instructions
Step 1:
Wash and scrub the sweet potatoes, then pat them dry with a towel.
Step 2:
Pierce each sweet potato a few times with a fork so steam can escape while cooking.
Step 3:
Rub the sweet potatoes all over with olive oil, sea salt, garlic powder, and onion powder.
Step 4:
Heat your grill or barbecue to medium. Place the sweet potatoes directly on the grill grates.
Step 5:
Cover and cook for about 45–60 minutes, turning every 15 minutes or so, until they’re completely tender when you poke them with a fork.
Step 6:
Carefully cut the sweet potatoes open and brush the flesh generously with BBQ sauce.
Step 7:
Let them cook for another 5–10 minutes with the lid closed so the sauce gets sticky and caramelized.
Step 8:
Take them off the grill and let them cool for a few minutes before serving.
Tips and Tricks for Making This Recipe
Pick the Right Potatoes
Try to pick sweet potatoes that are about the same size so they cook evenly.
Use Indirect Heat
I always go for indirect heat with this one—otherwise, the outside burns before the inside softens up.
Add Toppings
Add extras like chopped green onions, cheese, or a dollop of sour cream just before serving. It’s a game-changer for flavor and texture.
Scrub Thoroughly
Give your potatoes a good scrub since you’re eating the skin. A little extra effort here makes a big difference.
Watch for Hot Spots
Every grill’s got its quirks, so move your potatoes around as they cook to dodge any hot spots and avoid uneven cooking.
What to Serve with Jamie Oliver BBQ Sweet Potato
BBQ Baked Beans
I love classic BBQ baked beans with these sweet potatoes. The smoky, rich flavor just works with their natural sweetness.
The beans simmer with a tomato base, a bit of brown sugar, and a hint of mustard for depth.
If you want some heat, toss in diced jalapeños or a splash of hot sauce.
Grilled Corn on the Cob
Grilled corn on the cob gives a nice contrast with its fresh, juicy kernels against the soft BBQ sweet potato.
Brush the corn with butter and sprinkle on some chopped herbs or chili powder if you’re feeling adventurous.
Sometimes I’ll crumble a little feta or goat cheese over the corn for a savory punch!
Arugula and Stone Fruit Salad
For something lighter, try an arugula and stone fruit salad to brighten things up and cut through the richness.
I toss arugula with sliced peaches or nectarines, add toasted nuts, and finish with a lemony vinaigrette.
This fresh, peppery salad really balances the sweet potatoes, making things taste a bit more “summery.”
Peppery Black Bean Salsa
Black bean salsa adds a protein boost and a fresh kick to the plate.
Mix canned black beans, chopped red onion, bell pepper, cilantro, and lime juice for a quick salsa. Spoon it right over your sweet potatoes.
The combo of citrus, beans, and a little spice is super refreshing at any backyard BBQ.
Cashew Vinegar Slaw
Want something different? Try a quick cashew vinegar slaw with shredded cabbage, sliced green onions, and a simple rice vinegar and blended cashew dressing.
The creamy tang of the slaw cuts through the sweetness of the potatoes and adds a nice crunch.
This one’s easy to prep ahead and honestly just gets better as it sits!
Variations and Substitutions
Swapping Out the Sweet Potato
If sweet potatoes aren’t your thing, swap them for regular potatoes or even try swede or butternut squash.
Both grill up nicely and soak up barbecue flavors in their own way.
Switching up the potato changes the texture and taste a bit, but the basics stay the same.
Cheese and Topping Choices
Don’t feel stuck with cheddar—crumbled feta, grated mozzarella, or smoked gouda all work great if you’ve got them.
If you want to skip bacon, try crispy fried onions, sautéed mushrooms, or black beans for extra protein and texture.
Making It Vegan or Dairy-Free
For a vegan twist, use your favorite plant-based cheese and vegan BBQ sauce. Skip the bacon.
Coconut yogurt or a vegan sour cream alternative makes a great creamy topping, too.
How to Store Leftover Jamie Oliver BBQ Sweet Potato
Cool Before Storing
Let your BBQ sweet potatoes cool all the way before putting them in the fridge. That way, they keep their texture and won’t get soggy.
Letting them cool also keeps extra moisture from forming, so they’re more appealing when you reheat them.
Storage Containers
I reach for airtight containers or wrap leftovers tightly in foil.
Use a container that fits the potatoes well, with as little empty space as possible to keep them fresher.
For smaller portions, resealable plastic bags save fridge space and work just fine.
Fridge and Freezer Tips
Store leftovers in the fridge and try to eat them within 3 days—that’s when they taste best, in my experience.
If you won’t get to them, freeze the cooked sweet potatoes for up to 2 months. They hold up surprisingly well!
Common Mistakes to Avoid
Undercooking the Sweet Potato
No one wants to bite into chalky sweet potatoes, so give them enough time on the grill or in the oven until they’re soft all the way through.
I always check doneness by poking one with a fork—it should slide in easily if the inside’s cooked.
Quick tip: thin, even slices or cubes cook more evenly and save you from having some pieces underdone while others are perfect!
Overcrowding the Tray or Grill
If you pile on too many sweet potatoes at once, they’ll steam instead of roast, and you’ll miss out on that caramelization.
I always spread them out in a single layer, even if it means grabbing another tray. It’s worth it for that flavor and crisp texture!
If I don’t give them room, I lose out on what makes this dish so good.
Forgetting Seasoning and Oil
Don’t skip tossing your sweet potatoes with oil, salt, and pepper—bland or dry pieces just never hit the mark for me.
I like to throw in a pinch of smoked paprika or cumin now and then, and honestly, a drizzle of olive oil keeps everything from sticking and helps it all cook up nicely.
You can taste as you go, but if you leave out even a bit of seasoning, the flavor really falls flat. Nobody wants that, right?
Jamie Oliver BBQ Sweet Potato Recipe
Ingredients
- 2 Medium Sweet Potatoes about 1.5 lbs. total
- 1 tbsp Olive Oil
- 1 tsp Sea Salt
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/2 cup BBQ Sauce
Instructions
- Wash and scrub the sweet potatoes, then pat them dry with a towel.
- Pierce each sweet potato a few times with a fork so steam can escape while cooking.
- Rub the sweet potatoes all over with olive oil, sea salt, garlic powder, and onion powder.
- Heat your grill or barbecue to medium. Place the sweet potatoes directly on the grill grates.
- Cover and cook for about 45–60 minutes, turning every 15 minutes or so, until they’re completely tender when you poke them with a fork.
- Carefully cut the sweet potatoes open and brush the flesh generously with BBQ sauce.
- Let them cook for another 5–10 minutes with the lid closed so the sauce gets sticky and caramelized.
- Take them off the grill and let them cool for a few minutes before serving.