Grilled Sweet Potato with Honey & Goat Cheese
These grilled sweet potato rounds are the perfect balance of smoky, sweet, and tangy. The natural sugars in the sweet potatoes caramelize beautifully on the grill, creating crispy edges while staying tender inside. Topped with creamy goat cheese and a drizzle of honey, this dish elevates simple ingredients into something truly special.
Why This Grilled Sweet Potato Recipe Works
Grilling sweet potatoes instead of roasting them adds a whole new dimension of flavor. The high, direct heat caramelizes the natural sugars in the sweet potatoes, creating those beautiful char marks and a slightly smoky taste that you simply can't achieve in the oven. The 3/4-inch thickness is crucial - any thinner and they'll dry out, any thicker and the inside won't cook through before the outside burns.
The combination of tangy goat cheese and sweet honey creates a perfect flavor balance against the smoky, earthy sweet potatoes. The goat cheese softens slightly when placed on the hot rounds, becoming almost creamy, while the honey adds both sweetness and a glossy finish. This is one of those recipes where the whole is truly greater than the sum of its parts - each element enhances the others.
💡 Professional Tip
Always oil your grill grates well and make sure they're hot before adding the sweet potatoes. This prevents sticking and ensures those gorgeous grill marks. If you notice the sweet potatoes sticking, they're not ready to flip yet - wait another minute and they'll release naturally.
Frequently Asked Questions
You can grill the sweet potatoes up to 2 hours ahead and keep them at room temperature, then add the toppings just before serving. For best results, reheat them briefly on the grill for 1-2 minutes per side to warm through before adding the goat cheese and honey. The texture is best when served fresh, but leftovers can be refrigerated for up to 3 days and reheated in a 375°F oven for 10 minutes.
Absolutely! Feta cheese is the closest substitute with a similar tangy profile. Ricotta salata offers a milder, creamier option, while blue cheese creates a more assertive flavor combination. For a dairy-free version, try cashew cheese or simply omit the cheese and add a sprinkle of toasted pecans for texture.
You can achieve similar results using a grill pan on the stovetop over medium-high heat, or roast the rounds in a 425°F oven for 20-25 minutes, flipping halfway through. For the closest approximation to grilled flavor, broil them for the last 2-3 minutes to get some char. While you won't get the exact smoky flavor, the dish will still be delicious.
No need to peel them! The skin becomes tender when grilled and adds extra fiber and nutrients. Just make sure to scrub the sweet potatoes well under running water to remove any dirt. The skin also helps the rounds hold their shape during grilling. However, if you prefer peeled sweet potatoes for texture reasons, that works too.
The sweet potatoes are done when a fork or skewer easily pierces through the center with little resistance. You should see clear grill marks and the edges will be slightly caramelized and darker. The rounds should be tender but still hold their shape - not mushy. If they're browning too quickly on the outside but still firm inside, move them to indirect heat and close the grill lid for a few minutes.
These grilled sweet potatoes pair beautifully with grilled chicken, pork chops, or lamb. They're also excellent alongside other fall vegetables like Brussels sprouts or green beans. For a vegetarian meal, serve them with quinoa and a fresh arugula salad. They're substantial enough to work as a light lunch on their own, especially if you add a poached egg on top.
Definitely! Try adding toasted pecans or walnuts for crunch, dried cranberries for tartness, or crispy bacon for a savory twist. Fresh herbs like rosemary or sage work wonderfully in place of thyme. You can also drizzle with balsamic glaze instead of honey for a more savory profile, or add a sprinkle of cinnamon for extra warmth.
Store leftover grilled sweet potatoes in an airtight container in the refrigerator for up to 3 days. The goat cheese and honey may separate slightly, so you might want to scrape them off before storing and add fresh toppings when reheating. Reheat in a 375°F oven for 8-10 minutes, or in a skillet over medium heat for 3-4 minutes per side until warmed through.
Recipe Troubleshooting Guide
Sweet Potatoes Sticking to Grill
Problem: Your sweet potato rounds are sticking to the grill grates and tearing when you try to flip them.
Solution: Make sure your grill grates are clean and well-oiled before starting. Brush the sweet potatoes generously with oil on both sides. Most importantly, don't try to flip them too early - they'll release naturally when they're ready. If they're still sticking after 7-8 minutes, use a thin metal spatula to gently loosen them.
Uneven Cooking
Problem: Some rounds are perfectly cooked while others are still hard in the center or burnt on the outside.
Solution: Cut all your rounds to a uniform 3/4-inch thickness using a ruler if needed. Arrange them over consistent heat zones on your grill. If your grill has hot and cool spots, rotate the rounds during cooking. For stubborn thick pieces, move them to indirect heat and close the lid for a few minutes to finish cooking through.
Sweet Potatoes Too Soft or Mushy
Problem: The sweet potato rounds are falling apart or becoming too mushy on the grill.
Prevention: You're likely cutting them too thin or overcooking them. Stick to 3/4-inch thickness and watch the cooking time carefully. Also, avoid using sweet potatoes that are overly ripe or have soft spots - they should be firm to the touch. Use a wide spatula to flip them carefully and only flip once.
Goat Cheese Won't Crumble
Problem: Your goat cheese is smearing instead of crumbling nicely over the sweet potatoes.
Recovery: Goat cheese crumbles best when it's cold. Keep it refrigerated until just before you're ready to use it. If it's too soft, pop it in the freezer for 5-10 minutes. You can also use a fork to crumble it, or slice it with a thin knife dipped in hot water for cleaner cuts.
Honey Too Runny or Thick
Problem: The honey is either running off the sweet potatoes completely or too thick to drizzle properly.
Prevention: For runny honey, let the grilled sweet potatoes cool for 2-3 minutes before drizzling - they'll still be warm but won't cause the honey to run as much. For thick honey, microwave it for 10-15 seconds to thin it slightly, making it easier to drizzle evenly. You can also use a squeeze bottle for more control.
Flavor Balance Issues
Too Sweet: If the dish is too sweet from the honey, balance it with an extra pinch of sea salt and a squeeze of fresh lemon juice. You can also add more goat cheese for tanginess or a sprinkle of red pepper flakes for heat.
Too Salty: If you over-salted the sweet potatoes, a more generous drizzle of honey will help balance the saltiness. You can also add more sweet potato rounds without salt to dilute the overall saltiness of the dish.
Bland: If the dish tastes bland, you likely under-seasoned before grilling. Add extra sea salt, freshly cracked black pepper, and more fresh herbs. A squeeze of lemon juice will also brighten all the flavors. Make sure you're using high-quality honey - the flavor makes a difference.
Choosing the Right Ingredients
The type of sweet potato you choose matters for grilling. Look for medium to large sweet potatoes that are uniform in diameter - this ensures all your rounds cook at the same rate. The skin should be smooth and firm without soft spots or sprouting. Orange-fleshed sweet potatoes (often labeled as yams in grocery stores) work best for this recipe because they're naturally sweeter and have a creamier texture when cooked.
For the goat cheese, choose a fresh chevre that's creamy but still holds its shape - it should be firm enough to crumble but not dry or chalky. When it comes to honey, use a good-quality varietal with character. Wildflower honey adds subtle floral notes, while clover honey is mild and sweet. Local honey from farmers markets often has the most complex flavor. Avoid heavily processed honey, as it lacks the depth that makes this dish special.
Essential Ingredient Notes
- Sweet Potatoes: Choose firm sweet potatoes that are 2-3 inches in diameter for the best round shape. Avoid any with soft spots or excessive sprouting. Store at room temperature in a cool, dark place - never in the refrigerator, as cold temperatures convert starches to sugars and affect the texture.
- Goat Cheese: Fresh chevre-style goat cheese works best - look for logs that are creamy white in color. The cheese should smell fresh and tangy, not sour. Keep refrigerated and bring to room temperature slightly before serving for the best flavor, but keep it cold for easier crumbling.
- Honey: Raw, unfiltered honey provides the best flavor and drizzles beautifully at room temperature. If your honey has crystallized, gently warm it in a hot water bath rather than microwaving to preserve the beneficial enzymes. Darker honeys like buckwheat add a more robust flavor, while lighter honeys are more delicate.
Mastering the Grilling Technique
The key to perfectly grilled sweet potatoes is achieving the right balance between a caramelized exterior and a tender interior. Start with a clean, hot grill - preheat it for at least 10 minutes with the lid closed. The temperature should be around 400°F, which is hot enough to create grill marks without burning the sugars too quickly. Oil both the grill grates and the sweet potato rounds generously, as this creates a barrier that prevents sticking and promotes even browning.
Resist the urge to move the sweet potatoes around once they're on the grill. Let them sit undisturbed for 6-8 minutes to develop those beautiful char marks. They'll naturally release from the grill when they're ready to flip. If you try to flip them too early, they'll tear and stick. For uniform cooking, arrange the rounds so they're not touching each other, allowing heat to circulate evenly. Close the grill lid during cooking to create an oven-like environment that cooks the interior while the exterior caramelizes.
Creating Perfect Grill Marks
For restaurant-quality crosshatch grill marks, place your sweet potato rounds at a 45-degree angle to the grill grates. After 3-4 minutes, rotate them 90 degrees (don't flip yet). This creates the classic diamond pattern. Then flip and repeat on the other side. While not necessary for flavor, these marks add visual appeal and indicate even cooking. The real secret is patience - let the heat do its work without moving the rounds unnecessarily.
Grilled Sweet Potato with Honey & Goat Cheese
📋 Ingredients
Main Ingredients
- 3 ounces goat cheese, crumbledFresh chevre-style; keep cold for easier crumbling
- 3 tablespoons honeyWildflower or clover honey work beautifully
- Fresh thyme leaves for garnishAbout 2 teaspoons; rosemary or sage also work
- Red pepper flakes (optional)Just a pinch adds nice heat contrast
Toppings & Seasonings
- 2 large sweet potatoes (about 1.5 lbs total)Choose uniform diameter for even cooking; scrub clean but don't peel
- 2 tablespoons olive oilUse extra virgin for best flavor; prevents sticking
- 1/2 teaspoon sea saltCoarse sea salt adds texture and flavor
- 1/4 teaspoon black pepperFreshly cracked works best
- 1/4 teaspoon smoked paprikaAdds subtle smokiness and beautiful color
Instructions
Prepare Sweet Potatoes
Scrub the sweet potatoes clean under running water and pat completely dry. Slice into 3/4-inch thick rounds - you should get about 12-14 rounds total. Brush both sides generously with olive oil, making sure to coat the edges. Season both sides with salt, black pepper, and smoked paprika.
Preheat and Prepare Grill
Preheat your grill to medium-high heat (around 400°F) for at least 10 minutes with the lid closed. Once hot, use a grill brush to clean the grates thoroughly, then oil them well using tongs and a paper towel dipped in oil. This prevents sticking and ensures beautiful grill marks.
Grill the Sweet Potatoes
Place the sweet potato rounds directly on the grill grates, making sure they don't touch each other. Close the lid and cook for 6-8 minutes without moving them. They're ready to flip when you see distinct grill marks and the rounds release easily from the grates. Flip and cook the second side for another 6-8 minutes until tender throughout and nicely caramelized.
Add Toppings and Serve
Transfer the grilled sweet potatoes to a serving platter while still hot. Immediately scatter the crumbled goat cheese over the rounds - the heat will soften it slightly. Drizzle the honey generously over everything in a back-and-forth motion. Finish with fresh thyme leaves and a light sprinkle of red pepper flakes if using. Serve warm.
Recipe Notes & Tips
Storage
Store leftover grilled sweet potatoes in an airtight container in the refrigerator for up to 3 days. For best results, store the sweet potatoes separately from the toppings and add fresh goat cheese and honey when reheating. Reheat in a 375°F oven for 8-10 minutes or in a skillet over medium heat until warmed through.
Serving Suggestions
Serve these as a side dish with grilled chicken, pork chops, or steak. They're also wonderful alongside roasted vegetables for a vegetarian meal. For brunch, top with a poached egg and serve with arugula. They work beautifully on a holiday table or at a casual backyard barbecue.
Variations
Try feta or ricotta salata instead of goat cheese. Swap honey for maple syrup or balsamic glaze. Add toasted pecans, walnuts, or pumpkin seeds for crunch. Experiment with different herbs like rosemary, sage, or basil. For a savory version, skip the honey and top with crispy bacon and chives.