Grilled Sweet Potatoes with Cowboy Fry Sauce: A Bold BBQ Side (or Meatless Main)
Some days you don’t need meat to bring the flavor. These grilled sweet potatoes prove that barbecue sides can steal the spotlight. We season them with I’m Your Huckleberry Cowboy Rub, which adds a smoky, coffee-kissed depth that works beautifully with the natural sweetness of the potatoes. Pair that with a tangy Utah-style fry sauce and you’ve got a bold BBQ dish that can stand alone as a meatless main—or complement just about anything else coming off the grill. This recipe is an adaptation from our original version featured in my Easy BBQ cookbook, with an extra kick of cowboy flavor.
Grilled Sweet Potatoes with Cowboy Fry Sauce
Glenn Connaughton
4
10 minutes
12 minutes
340
American
Main Dish
These grilled sweet potatoes bring the bold, smoky flavors of barbecue to your plate—even when you’re skipping the meat. Seasoned with I’m Your Huckleberry Cowboy Rub, they deliver a smoky-sweet balance that works as a standout side or a satisfying main dish. Paired with a tangy Utah-style fry sauce, this dish is perfect for weeknight meals or summer cookouts.
Ingredients
blank
- 2 large sweet potatoes (about 1 ½ pounds total)
- 2 tablespoons olive oil
- 2 tablespoons Revolution Barbecue I'm Your Huckleberry Cowboy Rub
- Flake sea salt, to finish
blank
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon dill pickle juice
- 1 teaspoon Revolution Barbecue I'm Your Huckleberry Cowboy Rub (optional, for extra kick)
Directions
- Prep the potatoes: Peel the sweet potatoes and slice them lengthwise into wedges about ½-inch thick. Toss with olive oil and the Huckleberry Rub until evenly coated.
- Grill: Preheat your grill to medium-high heat (about 400°F). Place the sweet potato wedges directly on the grates and grill for 4 to 5 minutes per side, or until they have nice grill marks and are fork-tender.
- Make the fry sauce: While the potatoes grill, stir together the mayonnaise, ketchup, pickle juice, and optional rub in a small bowl. Taste and adjust seasoning as needed.
- Finish and serve: Transfer the grilled sweet potatoes to a platter, sprinkle with flake sea salt, and serve hot with the cowboy fry sauce on the side.
