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Charred Sweet Potatoes with Honey and Olive Oil

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 4 Feb 2026

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These charred sweet potatoes with honey and olive oil offer a sophisticated twist on a classic root vegetable side dish. By grilling the potatoes in foil before charring the flesh directly over the heat, you achieve a creamy interior contrasted with a smoky, caramelised exterior. The sticky glaze, made from a simple reduction of honey and white wine vinegar, cuts through the natural sweetness of the potatoes with a bright, tangy finish.

This versatile vegan dish works beautifully as part of a summer barbecue spread or as a heart-healthy accompaniment to a festive roast. Using small Japanese sweet potatoes provides a lovely texture, but any variety works well. For the best results, serve them warm on a large platter with a final flourish of flaky sea salt and plenty of freshly cracked black pepper.

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Ingredients for Charred Sweet Potatoes with Honey and Olive Oil

  • 8 small or 4 large Japanese sweet potatoes

  • 60ml olive oil, divided

  • 60ml vegan honey

  • 60ml white wine vinegar

  • Kosher salt

  • Flaky sea salt

  • Freshly cracked black pepper

How to make Charred Sweet Potatoes with Honey and Olive Oil

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Prepare a grill for medium-high heat. Rub sweet potatoes with 2 tablespoons oil and wrap tightly in foil—you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30–45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1" of boiling water 30–35 minutes. If not using right away, let cool, then cover and chill until ready to grill—up to 2 days.)

Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.

Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 tablespoon oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.

Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 tablespoon oil. Season with sea salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 4 Feb 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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