Grilled Sweet Potatoes with a Dilly Dip

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grilled sweet potatoes recipe1
Katherine Gillen

It’s summertime—step away from the oven. As much as we adore soft, caramelized roasted sweet potatoes, we’re not interested in turning our entire home into a fiery hellscape for the sake of dinner. Instead, we propose you toss those ’taties on the grill. It’s already on for hot dogs, so why not? Add a refreshing dill-packed dip to the mix and you’ll never look back. (Psst: If you don’t like dill, try basil, parsley, cilantro or basically any other soft herb.)


2 large or 3 small sweet potatoes, scrubbed and sliced into wedges

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup plain Greek yogurt

½ cup fresh dill

½ cup fresh basil

3 tablespoons chopped chives

Juice of ½ lemon


1. Prepare a grill or grill pan for medium-high heat.

2. In a large bowl, toss the sweet potatoes with the olive oil and 1 teaspoon salt.

3. Arrange the potatoes cut side down on the grill, and cook until tender, 12 to 15 minutes, flipping halfway through.

4. To make the dip, in a blender or food processor, blend the yogurt, dill, basil, chives, lemon juice, 1 teaspoon salt and 1 teaspoon pepper until smooth and creamy. Taste and adjust the seasoning as needed.

5. To serve, arrange the potatoes on a platter and drizzle with the dip, or serve the dip on the side.

Nutrition Facts
  • 170 calories

  • 11g fat

  • 13g carbs

  • 6g protein

  • 5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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