I adore these grilled sweet potatoes as a side dish to summer-heavy meals as it feels like entering into the seasonal transition. When I got into gardening, I found a new love for the month of September. Summer tomatoes and peppers are abundant, and we now start to access cooler-weather crops and long-growing items, such as sweet potatoes!
There are many ways to cook a sweet potato, but I really like this two-step process involving steam and a quick sear.
Steam, then Fire
Don’t get me wrong; I really like whole-roasted sweet potatoes, especially when you see the sugar from the sweet potato caramelizing and bubbling through the skin. However, sometimes you want sweet potatoes a bit faster.
Steaming sweet potato wedges and searing them over high heat gives you some of the caramelized flavor faster. I prefer to steam the sweet potatoes until tender, then grill over medium heat. Alternatively, you can sear using a cast iron skillet or similar heavy-bottom skillet.
Sweet Potato Alternatives
It’s hard to go wrong with soy sauce and butter on vegetables (It feels like a sophisticated step up from the classic butter-and-salt combination!). Try this mix on steamed broccoli, grilled sweet corn, broiled asparagus, or roasted cauliflower.
LARDER: Soy-Butter Sauce
Beyond swapping in other vegetables, this salty-rich sauce is delightful tossed with noodles, swirled into soup, and drizzled on eggs. I like to use this as a finish for a quiche or even some simple soft-boiled eggs. You can make a larger batch of the butter and save in the refrigerator for a week or so.
Grilled Sweet Potato Toppings
As I mentioned, I kept this recipe simple, but I thought I’d share a few toppings I toyed with during testing. Try topping this dish with freshly cracked black pepper, fried shallots, or fresh basil.
MAKE IT VEGAN
As always, use your favorite plant-based butter. I like Miyoko’s, but any brand should work.
- 1 large (300 g) sweet potato
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- Smoked sea salt for finishing
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To make the sweet potato: Give the sweet potato a good scrub, then quarter. Heat a steamer basket and steam the sweet potato pieces until quite tender, 15 to 20 minutes, depending on the size of the sweet potato.
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If you’re grilling, heat the grill to medium-high heat. Brush the sweet potato pieces with the olive oil and place cut sides on the grill. Grill until charred. Alternatively, heat the olive oil in a large skillet (cast iron is excellent here) over medium-high heat. Add the sweet potatoes, cut sides down, and sear until the edges caramelize.
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To make the soy butter sauce: Heat a small skillet over medium heat. Add the butter, swirling and stirring the pan frequently as the butter melts. Let the butter foam and sizzle, continuing to stir, until it turns a light golden brown—almost brown butter. Remove from the heat and whisk in the soy sauce and rice vinegar.
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To serve: Once the sweet potato finishes, place it in a small bowl and drizzle with the soy-butter sauce. Let rest for at least 5 minutes so the sauce can soak in. Sprinkle with the smoked sea salt before serving.
