Maple-Pecan Grilled Sweet Potatoes for Thanksgiving
These maple-pecan grilled sweet potatoes are an easy Thanksgiving side dish when the oven is already full. Thick rounds get lightly charred on the grill, then tossed with maple butter, toasted pecans and fresh thyme. Serve them alongside maple-herb smoked turkey breast, roasted turkey or ham.
Serves 6 | Prep 10 minutes | Cook about 25 minutes | Total about 35 minutes
Ingredients
- 2 pounds orange-fleshed sweet potatoes, scrubbed
- 1½ tablespoons avocado oil or another neutral high-heat oil
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 3 tablespoons chopped pecans
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh thyme leaves, plus a little extra for serving
How to grill sweet potatoes for Thanksgiving
- Slice and parboil. Cut the sweet potatoes crosswise into ½-inch rounds. Place them in a pot, cover with water and bring to a gentle boil. Simmer for 6 to 8 minutes, until the edges start to soften and the centers are still firm. Drain and pat dry.
- Heat the grill and toast the pecans. Preheat the grill to medium heat, around 375°F to 400°F, with a cooler zone available. Toast the pecans in a dry skillet over medium heat for 2 to 4 minutes, stirring often, until fragrant. Transfer them to a plate.
- Grill the rounds. Toss the rounds gently with oil, ½ teaspoon of the salt and the pepper. Grill over direct heat for 3 to 5 minutes per side, turning with a thin spatula. They’re ready when a fork slides easily through the center. If the outsides darken first, move the rounds to the cooler zone, close the lid and finish there.
- Glaze and serve. Whisk together the melted butter, maple syrup, vinegar, thyme and remaining salt. Brush or spoon the glaze over the warm rounds after they come off the grill. Scatter the toasted pecans and extra thyme over the platter.
Thanksgiving timing tip Toast the pecans and measure the glaze ingredients early in the day. Grill the potatoes while the turkey rests, then glaze them just before they go to the table.
Thanksgiving sweet potato questions and answers
Can I prep grilled sweet potatoes the day before?
Yes. Toast the pecans and mix the glaze the day before. Keep the pecans in an airtight container and refrigerate the glaze. Gently warm the glaze while the potatoes grill.
Do I have to peel the sweet potatoes?
No. Scrub the skins well and slice the potatoes evenly. You can peel them first if your guests prefer a softer texture around the edges.
Can I make this Thanksgiving side without pecans?
Yes. Leave the pecans off and finish with thyme and flaky salt. If you’re cooking for someone with a nut allergy, check the other ingredients and use clean utensils and cookware to avoid cross-contact.
Can I make these in the oven if it rains?
Yes. Skip the parboil and roast the oiled, seasoned rounds on a sheet pan at 425°F for about 25 to 30 minutes, flipping halfway. Brush with maple butter once the rounds are tender.
How do I store Thanksgiving leftovers?
Refrigerate leftovers within two hours, or within one hour when the temperature is above 90°F. Use them within three to four days and reheat to 165°F. USDA guidance on leftovers