Grilled Sweet Potatoes with Chili Lime Tahini Sauce

• Naturally sweet and smoky: I love how grilling caramelizes the sweet potatoes and gives them lightly charred edges.

• Creamy, zesty sauce: I combine tahini, lime juice, chili, and garlic for a flavorful dressing that balances the sweetness of the potatoes.

• Simple ingredients: I can prepare this dish with fresh sweet potatoes, pantry spices, and a few sauce ingredients.

• Naturally plant-based: I enjoy making this satisfying recipe without dairy or other animal products.

• Perfect for grilling season: I often include these sweet potatoes in summer cookouts and outdoor gatherings.

• Easy to customize: I can adjust the chili heat, add fresh herbs, or experiment with different toppings.

• Versatile serving options: I serve the potatoes as a side dish, appetizer, or hearty vegetarian meal with grains and legumes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Grilled Sweet Potatoes

• 3 medium sweet potatoes, approximately 1½ pounds (680 g)

• 2 tablespoons extra virgin olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon chili powder

• 1 tablespoon fresh lime juice

For the Chili Lime Tahini Sauce

• ¼ cup tahini

• 2 tablespoons fresh lime juice

• 1 teaspoon finely grated lime zest

• 1 tablespoon maple syrup

• 1 small garlic clove, finely grated

• ½ teaspoon chili powder

• ¼ teaspoon ground cumin

• ¼ teaspoon smoked paprika

• ¼ teaspoon salt

• 3–5 tablespoons cold water, as needed

• 1 teaspoon sriracha or hot sauce (optional)

For Garnishing

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon toasted sesame seeds

• 2 green onions, thinly sliced

• Lime wedges

• Crushed red pepper flakes

• Extra chili lime tahini sauce

Directions

Step 1: Prepare the Sweet Potatoes

I begin by washing the sweet potatoes thoroughly under running water to remove any dirt.

I pat them dry with a clean kitchen towel and trim the ends.

I usually leave the skins on because they help the slices hold their shape during grilling and add a pleasant texture.

Next, I slice the sweet potatoes lengthwise into approximately ½-inch-thick planks. I try to keep the slices uniform so they cook evenly.

I find that thick planks are easier to handle on the grill than small cubes or thin rounds.

Step 2: Par-Cook the Sweet Potatoes

I bring a large pot of lightly salted water to a gentle boil.

I carefully add the sweet potato slices and simmer them for approximately 5–7 minutes, until they begin to soften but still feel firm in the center.

I drain them gently and arrange them on a clean kitchen towel to dry.

I prefer this step because sweet potatoes are dense and can take a long time to cook completely on the grill.

Par-cooking helps me achieve tender centers without burning the outside.

Step 3: Prepare the Seasoning

In a small bowl, I combine the olive oil, smoked paprika, ground cumin, garlic powder, salt, black pepper, chili powder, and lime juice.

I whisk everything together until the spices are evenly distributed.

I arrange the par-cooked sweet potato slices on a tray and brush both sides with the seasoned oil.

I make sure every slice receives a light, even coating.

Step 4: Preheat the Grill

I preheat my outdoor grill or stovetop grill pan to medium heat, approximately 375–400°F (190–205°C).

I clean the grill grates and lightly oil them to reduce sticking.

I prefer cooking over medium heat because it allows the sweet potatoes to develop attractive grill marks without scorching the spices.

Step 5: Grill the Sweet Potatoes

I arrange the seasoned sweet potato slices directly on the grill grates.

I cook them for approximately 4–6 minutes on the first side, then carefully turn them using tongs.

I continue grilling for another 4–6 minutes, until the slices have visible grill marks and are tender when pierced with a fork.

I adjust the cooking time depending on the thickness of the slices and how thoroughly they were par-cooked.

I love how the natural sugars caramelize and create slightly crispy, smoky edges.

Step 6: Prepare the Chili Lime Tahini Sauce

While the sweet potatoes grill, I prepare the sauce.

In a medium bowl, I combine the tahini, fresh lime juice, lime zest, maple syrup, grated garlic, chili powder, cumin, smoked paprika, and salt.

I whisk everything together until well combined.

The mixture may initially become thick, so I gradually add cold water, one tablespoon at a time, until the sauce becomes smooth and pourable.

If I want extra heat, I stir in a little sriracha or my favorite hot sauce.

I taste the sauce and adjust the lime juice, sweetness, and chili seasoning until the flavors are balanced.

Step 7: Arrange the Grilled Sweet Potatoes

Once the sweet potatoes are tender and lightly charred, I remove them from the grill and transfer them to a large serving platter.

I arrange the slices in slightly overlapping layers to create an attractive presentation.

I let them rest for about 2 minutes before adding the sauce.

I find that this brief resting time allows the potatoes to settle while keeping them pleasantly warm.

Step 8: Add the Chili Lime Tahini Sauce

I drizzle a generous amount of chili lime tahini sauce over the grilled sweet potatoes.

I prefer leaving some of the golden-orange surfaces exposed so the beautiful grill marks remain visible.

I serve any remaining sauce in a small bowl on the side.

Step 9: Garnish and Serve

I sprinkle the sweet potatoes with chopped cilantro, toasted sesame seeds, and sliced green onions.

For additional heat, I add a pinch of crushed red pepper flakes.

I finish with fresh lime wedges and serve immediately.

I especially enjoy these grilled sweet potatoes alongside black beans, roasted chickpeas, quinoa, or a crisp cabbage salad.

Servings and Timing

I find that this recipe makes four generous side-dish servings or two to three lighter main-course portions when paired with beans, grains, or additional vegetables. These are estimated timings for my version of the recipe, including par-cooking and grilling.

Variations

Make It Extra Spicy

When I want a stronger chili flavor, I add extra chili powder, cayenne pepper, or sriracha to the tahini sauce.

I also enjoy drizzling a little chili crisp over the finished sweet potatoes.

I find that the extra heat contrasts beautifully with their natural sweetness.

Add a Smoky Chipotle Twist

I replace the regular chili powder in the sauce with a small amount of chipotle powder or finely minced chipotle pepper in adobo sauce.

I love how chipotle adds a deeper smoky flavor that complements the charred sweet potatoes.

Make It Creamier

For an extra-rich sauce, I blend a tablespoon of unsweetened plant-based yogurt into the tahini mixture.

I sometimes use Greek yogurt when I don’t need the dish to be vegan.

I find that yogurt adds a pleasant tanginess and creates a lighter, fluffier texture.

Add Crispy Chickpeas

I roast a can of drained chickpeas with olive oil, smoked paprika, cumin, and salt until golden and crisp.

I scatter them over the grilled sweet potatoes before serving.

I enjoy this variation because it adds extra texture and makes the dish more substantial.

Make Sweet Potato Grain Bowls

I arrange the grilled sweet potatoes over cooked quinoa, brown rice, or couscous.

I add black beans, sliced avocado, cucumber, and fresh cilantro, then drizzle everything with chili lime tahini sauce.

I love preparing this variation for a colorful, satisfying lunch.

Try Different Fresh Herbs

Although cilantro is my favorite garnish, I sometimes use parsley, mint, or chives.

I especially enjoy adding mint when I want a refreshing contrast to the smoky grilled vegetables.

Add Crunchy Toppings

I sprinkle toasted pumpkin seeds, chopped peanuts, or crushed pistachios over the finished dish.

I find that these toppings create a delicious contrast with the soft sweet potatoes and creamy tahini sauce.

Make It Without a Grill

When I don’t have access to a grill, I roast the seasoned sweet potato slices in a preheated 425°F (220°C) oven for approximately 25–35 minutes, turning halfway through.

I skip the par-cooking step for this oven-roasted version and roast until the slices are tender and caramelized.

I finish them with the same chili lime tahini sauce and fresh garnishes.

Storage/Reheating

Refrigerating

I allow the grilled sweet potatoes to cool before transferring them to an airtight container.

I store them in the refrigerator for up to 3–4 days.

I keep the chili lime tahini sauce in a separate sealed container for up to 4–5 days.

I prefer storing the sauce separately because it helps preserve the grilled texture of the sweet potatoes.

Freezing

I can freeze the grilled sweet potatoes in a freezer-safe container for up to 2 months.

I arrange the slices in a single layer on a baking sheet and freeze them briefly before transferring them to a freezer bag.

I find that this method helps prevent the slices from sticking together.

I don’t recommend freezing the tahini sauce because its texture may change after thawing.

Reheating in the Oven

I preheat my oven to 375°F (190°C).

I arrange the sweet potato slices on a baking sheet and reheat them for approximately 10–15 minutes, until thoroughly heated.

I find that oven reheating helps restore some of their lightly crisp edges.

Reheating in the Air Fryer

I place the sweet potato slices in my air fryer at 350°F (175°C) for approximately 4–6 minutes.

I arrange them in a single layer and turn them halfway through if needed.

I especially enjoy this method when I want to bring back some of their grilled texture.

Reheating on the Stovetop

I heat a lightly oiled skillet or grill pan over medium heat.

I add the sweet potato slices and warm them for approximately 2–3 minutes per side.

I find that this method helps create slightly caramelized edges while keeping the centers tender.

Refreshing the Tahini Sauce

I stir the refrigerated tahini sauce thoroughly before serving.

If it has thickened, I add a little cold water or fresh lime juice until it becomes smooth and pourable again.

I drizzle the sauce over the reheated sweet potatoes just before serving.

FAQs

1. Do I need to boil sweet potatoes before grilling them?

I prefer briefly boiling or steaming the sweet potato slices before grilling because it helps them cook evenly.

Sweet potatoes are dense, so grilling them from raw can sometimes result in charred exteriors and firm centers.

I usually par-cook the slices for approximately 5–7 minutes, then finish them on the grill.

I find that this method produces tender centers and beautifully caramelized edges.

2. Can I make grilled sweet potatoes with chili lime tahini sauce ahead of time?

Yes! I often prepare the tahini sauce one or two days in advance and refrigerate it in a sealed container.

I can also slice and par-cook the sweet potatoes ahead of time, then refrigerate them until I’m ready to grill.

For the best flavor and texture, I prefer grilling the potatoes shortly before serving and adding the sauce at the last moment.

3. How do I keep sweet potatoes from sticking to the grill?

I make sure the grill grates are clean, properly preheated, and lightly oiled before adding the sweet potatoes.

I also coat the slices with a little olive oil.

I avoid moving the potatoes too soon because they release more easily once grill marks have formed.

I find that using thick, evenly cut slices makes them easier to turn without breaking.

4. Can I make chili lime tahini sauce without tahini?

Absolutely. I can replace the tahini with smooth almond butter, cashew butter, or sunflower seed butter.

I adjust the amount of water as needed because each alternative has a slightly different consistency.

I especially enjoy cashew butter when I want a mild, creamy sauce that allows the chili and lime flavors to stand out.

5. What can I serve with grilled sweet potatoes and chili lime tahini sauce?

I love serving this dish with grilled tofu, black beans, roasted chickpeas, quinoa, or a fresh cabbage slaw.

For summer gatherings, I pair it with grilled corn, cucumber salad, or other seasonal vegetables.

I also enjoy adding the sweet potatoes to tacos or grain bowls with avocado, cilantro, and extra lime juice.

Conclusion

Grilled Sweet Potatoes with Chili Lime Tahini Sauce is a delicious combination of smoky, sweet, spicy, and tangy flavors that makes a simple vegetable feel special. I love how the sweet potatoes develop caramelized edges on the grill while remaining soft and creamy inside, and how the chili lime tahini sauce adds a rich, zesty finish.