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 with 10 minutes 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.
At my house, griddled sweet potatoes have become a regular in the rotation. The Blackstone creates the perfect char for a crispy sweet potato hash, but the griddle's only half the story.
Cumin warms everything, smoked paprika builds that deep, just-this-side-of-charred flavor without anything actually burning, and pickled jalapeños at the finish deliver the brine-y acid you need to cut sweet potato's natural sweetness.
When I tested this recipe, the combination of smoky edges and tangy jalapeños made it an instant keeper. It is one of those easy griddle side dishes you can pair with just about anything.
I love it with Blackstone Broccoli, Roasted Grape Tomatoes, and Marinated Skirt Steak on the Blackstone.
Griddle Sweet Potatoes Ingredients and Substitutions
- Sweet potatoes: Any variety works for diced sweet potatoes on the Blackstone, but orange-fleshed is most common. White sweet potatoes are less sweet and hold their shape well.
- 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.
- Pickled jalapeños: Found in the Mexican or pickle aisle; swap with fresh jalapeños or pickled banana peppers for a milder kick.
How I Cook Sweet Potatoes on the Blackstone
This is a two-stage method. The microwave cooks the inside, so the griddle only has to build the crust.
That's why the cubes are ½ inch. Ten minutes in the microwave gets a cube that size fork-tender all the way through. Then the potatoes only need 7 to 10 minutes on the griddle to crisp. You don't need to boil sweet potatoes first. The microwave does the same job with just 2 tablespoons of water, and the cubes come out drier, so they brown instead of steaming.
Cook the red pepper until soft.
Wendy's Tips & Tricks
- Other ways to serve – They're vegan, so they work for a mixed crowd. They also make a smart Thanksgiving side when the oven is full, since they cook outside on the griddle. For breakfast, serve them with eggs and Beef Breakfast Sausage. For dinner, cook Blackstone Chicken or Salmon on the Blackstone on the other side of the griddle. Leftovers keep for 5 days, so one batch covers several lunches.
- Go small - To ensure your potatoes cook through, make sure that you cut them into ½" cubes.
- 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 these smoky Blackstone sweet potatoes, but sweet potatoes lend themselves to a little creativity. Try cajun spice for a crispy sweet potato hash, curry, or rosemary and garlic. I kept things savory, but feel free to make it sweet with some brown sugar or maple syrup. (Just remember to watch the heat if you add sugar to the griddle - it burns quickly.)
Savory Blackstone Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes peeled and diced into ½" cubes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons sea salt
- 2 tablespoons avocado oil or other high-heat oil
- 1 red bell pepper seeded and chopped
- 2 tablespoons chopped pickled jalapeños
Instructions
- Place the sweet potatoes in a microwave-safe bowl. Add 2 tablespoons of water. Cover loosely with plastic wrap and microwave for 10 minutes, until fork-tender. Toss with the cumin, paprika, and salt.
- Preheat your Blackstone griddle to medium-high heat.
- Add the oil and the red pepper. Cook for 3 minutes, and then add the sweet potatoes and pickled jalapeños.
- Cook, stirring occasionally, for 7 to 10 minutes, until the potatoes are lightly charred and crispy. Finish with fresh herbs if you like.
Janice says
If you are not able to microwave the potatoes at campsite, can you boil the potatoes instead?
Wendy Polisi says
absolutely!