Grilled Sweet Potatoes with Smoked Candied Maple Butter and Sweet and Spicy Dry Rub

December 6, 2013

Sweet potatoes are one of those vegetables that seem to only come out during the holidays when their sweet and creamy goodness gets buried beneath a mound of melted miniature marshmallows or the ever-so-popular sweet potato fries.  Recently I came across a bag of local sweet potatoes in the market, I decided that some live fire baking was in order.

 grilled sweet potatoes with smoked candied maple butter and spicy dry rub

But this won’t be if we didn’t add a little something extra so I set out to smoke and crystalize some maple syrup in a quest to create a compound butter with a sweet candy crunch.  The result?  The sweet potatoes were absolutely delicious and I had enough of the smoked candied maple butter left over for toast the next morning!


Grilled Sweet Potatoes with Smoked Candied Maple Butter and Sweet and Spicy Dry Rub


  • 4-6 medium sized sweet potatoes
  • 2 tbsp. extra virgin olive oil
  • Sweet and Spicy vegetable rub (recipe follows)
  • Smoked candied maple syrup butter (recipe follows)



Prepare a chimney of Kingsford Original Charcoal.  Once the charcoal is 70 percent ashed over and glowing red, spread it evenly across the bottom of the grill.  Add Kingsford Smokehouse Briquets to the charcoal for a deep, smoky flavor and close the bottom vents by 1/3 for medium-high heat cooking (approximately 350 degrees).

Coat sweet potatoes with olive oil and season liberally with sweet and spicy dry rub.  Place the seasoned sweet potatoes on the grill directly on top of a sheet of aluminum foil, leaving enough foil around the edges so that the sweet potatoes can be covered halfway through the cooking process.  Cover the grill and allow them to bake for approximately 20 minutes.  Wrap the sweet potatoes in foil and cook for another 15-20 minutes until tender.  Remove the sweet potatoes from the heat, cut a vertical line across the tops of the potatoes and gently squeeze in order to open them up.  Top with a tablespoon of the smoked candied maple butter and serve.

smoked maple syrup for grilled sweet potatoes

smoked and carmelized maple syrup for maple butter

smoked candied maple butter for grilled sweet potatoes

sweet potatoes and smoked candied maple butter

smoked and candied maple butter for grilled sweet pototoes

Smoked and Candied Maple Butter


  • 1 stick salted butter, softened
  • ½ cup maple syrup



Prepare grill for medium heat cooking (approximately 300 degrees), adding 2-3 chunks of your favorite smoking wood or 2-3 briquets of Kingsford Smokehouse Briquets.  Add maple syrup to a small oven safe baking dish or create a bowl using a double layer of tin foil that has been folded along the edges and crimped in the corners.  Place the dish on to the grill, place cover on the grill, and allow the maple syrup to simmer for approximately 1 hour until the maple syrup has reduced to a semi-hard candied state.  Remove from the heat and allow to cool for 10-15 minutes before breaking in to bite sized pieces.  In a small mixing bowl, combine the candied maple syrup and softened butter.  Place the smoked and candied maple butter on to  a sheet of plastic wrap and gently roll in to a tube.  Refrigerate the butter until ready to use.

Sweet and Spicy Dry Rub Seasoning

salt, chili powder and sugar for sweet and spicy dry rub

sweet and spicy dry rub for grilled sweet potatoes


  • 1 tbsp. Kosher salt
  • 1 tbsp. sweet smoked paprika
  • 2 tsp. cinnamon sugar
  • 2 tsp. ancho chili powder


Blend all ingredients together in a small bowl or a mortar and pestle.



Clint Cantwell, Editor

Related Topics: Clint Cantwell | Dry Rub Recipe | Editor's Picks | Grilled Sweet Potatoes | Grilled Veggies | Potatoes | Side Dishes | Smoked Maple Butter | Sweet And Spicy Dry Rub | Sweet Potatoes | Vegetables

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