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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Mashed Sweet Potatoes with Grilled Onions

  • People

    Serves 8 to 10

  • Prep Time

    10 min.

  • Grilling Time

    1:15 h

Serves 8 to 10
Prep Time
10 min.
Grilling Time
1:15 h

the Ingredients

20151023095347 Row Sides 2
  • 1.8 kilogram sweet potatoes, scrubbed
  • 1 large yellow onion, cut crosswise into 12-millimeter rounds
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 170 grams (1½ sticks) unsalted butter, softened


  • 01 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 02 Brush the cooking grates clean. Grill the sweet potatoes over indirect medium heat, with the lid closed, until tender when pierced with a fork, about 1 hour, turning three or four times. Remove from the grill and, when cool enough to handle, cut the potatoes lengthwise in half. Remove and discard the skins. Place the potatoes in a medium bowl and cover with foil.
  • 03 Brush the onion slices with oil and season evenly with salt and pepper. Grill over direct heat, with the lid closed, until tender, 10 to 12 minutes, turning once or twice. Remove from the grill and allow to cool. Cut into 6-millimeter dice.
  • 04 Using an electric mixer on medium speed or a potato masher, mash the potatoes with the butter until smooth. Add the diced onions and mix well. Season with more salt and pepper, if desired. Serve warm.

Let's Gear Up

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