Grilled Sweet Potatoes with Molasses Glaze

November 10, 2025

Autumn brings a steady shift in flavor, color, and rhythm—and Grilled Sweet Potatoes with Molasses Glaze fit right into that seasonal flow. Thanksgiving menus often lean on familiar sides, yet grilled sweet potatoes offer a fresh way to bring warmth and depth to your holiday spread. Their natural sweetness intensifies over open flame, while a molasses glaze adds a smooth, rich finish that feels right at home beside classic fall dishes.

Cool, crisp weather makes grilling feel meaningful rather than rushed. The steady crackle, the aroma of caramelizing sweet potatoes, and the soft glow of late-day light help set a calm tone before guests gather. Each slice cooks beautifully on the grates, developing a tender center and crisp edges that complement both hearty mains and lighter seasonal plates.

A platter of Grilled Sweet Potatoes with Molasses Glaze brings striking color to your table without complicating your prep. The glaze creates a balanced contrast—deep, dark sweetness meeting subtle smoke. This harmony makes the dish versatile enough for Thanksgiving, casual weeknight meals, or any fall gathering where simple comfort matters.

Holiday hosting feels easier when dishes deliver flavor without stealing time from other tasks. This recipe does exactly that, giving you a side that looks bold, tastes layered, and supports whatever centerpiece you’re planning.

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Serves 4

Grilled Sweet Potatoes with Molasses Glaze Ingredients

• 4 medium sweet potatoes (about 2 lb.)
• 2 Tbs. molasses
• 2 Tbs. fresh orange juice
• 1 Tbs. unsalted butter, melted
• Pinch allspice
• Kosher salt and freshly ground black pepper
• Vegetable oil, for the grill rack

Grilled Sweet Potatoes with Molasses Glaze Directions

1. Peel the potatoes and cut them into 1/2-inch-thick slices. Transfer to a 3-quart pot, cover with cold water by 1 inch, and add 1 tsp. salt. Bring to a simmer, partially covered, and then simmer until just tender. They should be cooked with some resistance when pierced with a fork, for 8 to 10 minutes. Remove the potatoes as they are done, and drain.
2. In a medium bowl, whisk the molasses, orange juice, butter, allspice, 1/2 tsp. salt, and 1/4 tsp. pepper.
3. Prepare the grill for medium heat. Oil the grill rack, arrange the potatoes on the grill, and cook flipping once until grill marks appear on both sides, 3 to 4 minutes total. Brush the tops with some of the molasses mixture, turn over, and cook 30 seconds. Brush the second side with the molasses mixture, turn over, and cook for 30 seconds more. Transfer the potatoes to a serving platter and season with salt to taste.

Taken from americanmadegrills.com