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Crispy, smoky, and with just enough spice to keep things lively, these Blackstone Sweet Potatoes are the side dish that disappears before anything else on the table. They get a quick head start in the microwave, then move to the hot griddle where cumin, smoked paprika, and pickled jalapeños bring them to life. The result? Sweet and smoky sweet potatoes with golden, crunchy edges, soft centers, and layers of bold flavor.

A bowl of roasted, seasoned sweet potato cubes garnished with chopped herbs and sesame seeds, surrounded by sliced jalapeños, a wooden spoon, and a small bowl of salt on a bright turquoise background.

In my kitchen, griddled sweet potatoes have become a regular in the rotation. It is such an easy side dish.

The Blackstone gives them that perfect char for a crispy sweet potato hash, without making the process fussy. It was an instant family favorite.

When I tested this recipe, the combination of smoky edges and tangy jalapeños made it an instant keeper. It’s one of those easy griddle side dishes you can pair with just about anything. This flat top sweet potato recipe works for dinner with grilled meats, tucked into a warm salad, or as a quick snack while you’re “checking for doneness.”

I love it with Blackstone veggie sides like my Blackstone Broccoli, Roasted Grape Tomatoes, or Marinated Skirt Steak on the Blackstone.

Three sweet potatoes, a red bell pepper, a small bowl of diced green chiles, a bowl of oil, and a bowl with ground spices and salt are arranged on a white surface.

Ingredients and Substitutions

Sweet potatoes: Any variety works, but orange-fleshed is most common. White sweet potatoes are less sweet and hold their shape well. You’ll need about 3 to 4 medium sweet potatoes.
Ground cumin: Substitute ground coriander or chili powder for a different twist.
Smoked paprika: Use hot smoked paprika for more heat or regular paprika for a milder flavor.
Avocado oil: You can swap it with grapeseed oil, refined coconut oil, or regular olive oil. Butter could also be used, but I recommend mixing it with a little oil to raise the smoke point.
Red bell pepper: Adds sweetness and color; yellow or orange peppers work too.
Pickled jalapeños: Found in the Mexican or pickle aisle; swap with fresh jalapeños or pickled banana peppers for a milder kick.

Step by Step

See the recipe card below for the full recipe.

Bowls on a white surface containing cubed sweet potatoes, diced red bell pepper, oil, chopped green chiles, and small dishes of spices. — Chop the sweet potatoes and red pepper.

A bowl filled with raw, peeled, and cubed sweet potatoes sits on a countertop. A hand holds a clear glass bowl of water above the sweet potatoes, ready to pour. — Place the sweet potatoes in a microwave safe bowl, and add 2 tablespoons of water.

A close-up view of a glass bowl filled with cubed raw sweet potatoes, showing their bright orange color and fresh, firm texture. — Microwave the diced sweet potatoes with water until fork-tender.

Cubed sweet potatoes seasoned with spices in a large red mixing bowl with a metal spoon. A glass with liquid and a small bowl with chopped ingredients are partially visible in the background. — Toss sweet potatoes with cumin, smoked paprika, and salt.

Diced red bell peppers cooking on a black surface, likely a skillet or griddle, with some pieces sizzling and glistening in oil. — Preheat the Blackstone griddle to medium-high heat.
Add avocado oil and red bell pepper; cook until slightly softened.

Cubed sweet potatoes and small pieces of red pepper are sizzling on a black griddle, with steam rising from the surface. The vegetables are seasoned and appear to be roasting or stir-frying. — Add sweet potatoes and pickled jalapeños to the griddle in a single layer.

Diced sweet potatoes and vegetables are being grilled, showing a golden-brown, slightly charred appearance on a hot, dark surface with some steam rising. — Cook, stirring occasionally, until sweet potatoes on the Blackstone are crispy and lightly charred.

Wendy's Tips & Tricks for Griddled Sweet Potatoes

Other ways to serve – Try them as griddle breakfast potatoes with eggs, toss them in salads, or pair with other cast iron griddle vegetables for a colorful spread. This method works for sweet potato fries, wedges, or even hearty sweet potato hash.
Skip the Sticking – Keep the surface hot, well-oiled, and clean. High-heat oils like avocado are perfect for flat-top sweet potato recipes.
Mix up the flavors – I love this flavor combo, but sweet potatoes lend themselves to a little creativity. Try cajun spice for a crispy sweet potato hash, curry for a savory twist, or rosemary and garlic for an easy griddle side dish. I kept things savory, but feel free to make it sweet with some brown sugar or maple syrup.

A bowl filled with roasted, seasoned sweet potato cubes garnished with herbs sits on a surface beside a wooden spoon, with a small bowl of seasoning and sliced jalapeños in the background.

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A bowl filled with roasted, seasoned sweet potato cubes garnished with chopped herbs. A wooden spoon, salt bowl, and sliced jalapeños are in the background on a light surface.

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