Looking for Blackstone griddle side dish ideas? These candied sweet potatoes are so easy to make on the flat top grill!
One of the great things about griddle cooking is the ability to make a large volume of food at once. And when the holidays roll around, you probably need to cook sides for a crowd AND free up space in your stove for a turkey. So don’t forget about your griddle just because you can’t use it for casseroles or the actual bird.
Whether you want to cook some side dishes outside for Thanksgiving or Christmas, these candied sweet potatoes on the griddle are sure to be a hit!
Ingredients for Candied Sweet Potatoes
These candied sweet potatoes only take a few simple ingredients, so they’re a great budget-friendly side dish for a crowd also! To make candied sweet potatoes on the griddle, you’ll need:
- small to medium sweet potatoes
- brown sugar
- maple syrup
- fresh rosemary
- your favorite cooking oil or fat
How to Cook Sweet Potatoes on the Blackstone Griddle
Cooking sweet potatoes on the griddle is much easier than you think, and these candied sweet potatoes took much less time to cook than what I anticipated… perfect for an easy griddle side dish recipe!
And since the sweet potatoes don’t take up much space on the griddle, you can make other side dishes at the same time. In fact, when I recorded the YouTube video for these holiday griddle side dish recipes, I made my wife’s favorite brussel sprouts at the same time.
*Want another Fall griddle recipe idea? Check out this Sausage Ravioli with Butternut Squash on the Blackstone!
Here’s how to make sweet potatoes on the Blackstone griddle:
Step 1: Peel and cut your sweet potatoes.
To start, peel and cut the sweet potatoes into rough cubes, about 3/4″ square. They don’t need to be perfect, because I found that they’ll still cook up evenly on the griddle. Here’s what my prepped sweet potatoes looked like before adding them to the Blackstone:
Step 2: Cook the sweet potatoes on the griddle.
Add a bit of your favorite cooking oil (or I used beef tallow) to the heated griddle surface and start cooking the cubed sweet potatoes. Allow the sweet potatoes to fry in the oil for about 4 or 5 minutes to start getting tender.
Then, using your squirt bottle, add a good squirt of water to the potatoes to create steam. Cover them with your metal melting dome. This will help to speed up the cooking process, and it will help your sweet potatoes get nice and tender – exactly what you want for this Blackstone griddle side dish recipe.
*Get info on the melting dome below and ALL of my favorite Blackstone griddle accessories here!
While your potatoes are under the dome, however, don’t forget about them!
You’ll need to keep turning the sweet potatoes with your spatula… This is not a “set it and forget it recipe”, because you don’t want those sugars to caramelize on the bottom and just sit and cook on the griddle. Sugary substances left alone for too long on the hot griddle are a major pain when it comes to cleaning the griddle later.
I had my potatoes under the dome for about 5 minutes… Like I said, they cooked up super quick compared to how long it takes to boil, mash, mix, and bake potatoes for a casserole.
Then, when my sweet potatoes were almost done, I removed the dome to let some of that extra moisture evaporate and to help them dry out a bit. You have a better chance of your candied sauce sticking to the potatoes if you allow some of the excess moisture to evaporate first.
Step 3: Add butter, brown sugar, and syrup and cook your candied sweet potatoes until done.
When the sweet potatoes are tender and done to your liking, go ahead and add the butter, cinnamon, brown sugar, and maple syrup. Then toss all of the ingredients together and continue to cook for just a few minutes.
The sugars and butter will reduce quickly, so when you add those ingredients be sure that you’re not busy doing a bunch of other things… Again, it doesn’t take long and you don’t want those sugars to burn on your griddle.
When the potatoes only have a few minutes left to cook, you can sprinkle in the chopped rosemary. I love the earthy flavors that you get from the fresh herbs, but be careful not to add too much because then it will take away from the delicious sweetness of the potatoes.
CHEF’S TIP – Do yourself a favor and clean as you go with this dish… The brown sugar and syrup are much easier to clean off the griddle surface immediately, while the flat top is still warm. When you take the candied sweet potatoes off the griddle and transfer them to a serving dish, use your scraper and a bit of water to get all that sugary gunk off the surface while the potatoes are cooling a bit. You can also use your scraper and water to scrape off your griddle spatulas.
Then, when that sweet sugary sauce is reduced, transfer the candied sweet potatoes to a serving bowl. And here’s the finished product:
We just kept our griddle sweet potatoes simple, but you can top with some chopped candied pecans if you want, or even add in some mini marshmallows immediately after taking the potatoes off the griddle. And this beautiful side dish definitely deserves a spot on your holiday buffet table!
Don’t forget to PIN this to your griddle side dish recipes Pinterest board:
Blackstone Sweet Potatoes Recipe
Want to print this Blackstone griddle recipe for when you need side dish ideas? Use the recipe card down below!
Candied Sweet Potatoes on the Blackstone Griddle
- 3 medium sweet potatoes
- 2 tablespoons cooking oil or substitute beef tallow
- 3 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/3 cup brown sugar loosely packed
- 3-4 tablespoons maple syrup
- 1 teaspoon fresh rosemary chopped
- Preheat griddle on low. While griddle is heating up, peel and cut sweet potatoes into cubes about 3/4" in size.
- Add about 2 tablespoons of your favorite cooking oil or beef tallow to the warm griddle surface. Add the cut sweet potatoes to the oil and gently toss to combine. Allow the sweet potatoes to cook in the oil for about 3-4 minutes.
- Add about 2-3 tablespoons of water on or near the sweet potatoes to create steam. Place a metal melting dome over the sweet potatoes and allow them to steam for about 4-5 minutes, or until about 80-90% done. About every minute while the sweet potatoes are steaming, carefully remove the dome to stir the potatoes.
- When sweet potatoes are almost done, remove the dome and allow them to cook uncovered until tender and done to your liking.
- Add butter, cinnamon, brown sugar, and syrup to the potatoes. Gently toss to combine all ingredients, and cook for an additional 1-2 minutes, stirring frequently.
- Add fresh rosemary to the candied sweet potatoes and stir to combine. When sauce is reduced (should take about 2 minutes) transfer candied sweet potatoes to a serving dish and serve warm.
- Feel free to add more or less cinnamon, brown sugar, or syrup to adjust the level of sweetness to your liking.
- For easy clean up, while the griddle is still warm, add water and use your scraper to immediately remove the excess sugary sauce from the surface.
- Try adding some candied chopped pecans or walnuts on top of the candied sweet potatoes for garnish and extra texture.