Blackstone Sweet Potatoes - A Crispy, Smoky Side Dish You’ll Make on Repeat

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.

Blackstone Sweet Potatoes - A Crispy, Smoky Side Dish You’ll Make on Repeat

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.

Course Breakfast, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 183kcal

Author Wendy Polisi

Ingredients

3 pounds sweet potatoes peeled and diced
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.

Notes

Store leftovers in a sealed container in the fridge for up to five days.

Nutrition