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These sweet potatoes are so creamy, they’ll melt in your mouth. They’re topped with crispy chorizo and hot maple syrup for a bit of heat with cooling sour cream and pumpkin seeds for crunch.

sweet potato half on plate with chorizo, sour cream, pumpkin seeds.

The Lodge Cast Iron Kickoff Grill

Y’all know I have an obsession with grills. I have 25-30 in the backyard right now. You’d think that would be enough, but when companies come out with new, innovative designs, I have to try them out. 

And so, I just added the Lodge Cast Iron Kickoff Grill to my collection.

It’s a portable grill that is completely made of cast iron. It’s going to be great for campouts. Here’s how it works. 

lodge kickoff grill.

There are two sections. The base and the grill.

The base has three feet that elevate it from the surface. Because the entire grill gets hot, you’ll want to use it on the ground or on a Lodge outdoor cooking table.

The top side of the base has a grooved grill pattern. This isn’t for grilling. You actually put the coals on top, and the grooves allow the oxygen to flow. 

Speaking of oxygen, the base has four cast iron tabs that stick up. This is what helps the Kickoff Grill function.

The top piece is kind of like an upside-down Dutch oven, but instead of a solid surface, the very top has a 12-inch surface with open grill grates. Then, along the bottom, there are four openings. 

When you set the top on the base, you can twist it, so the tabs on the base seal the openings to cut off air flow. Or, twist it so the tabs are hidden, allowing the oxygen to feed the fire inside. 

Overall, it’s a pretty cool concept. You can grill straight on the grate, or you can add a skillet on top or you can cook straight on the coals, which is what we’re going to do today with these hot maple sweet potatoes. 

grilled sweet potatoes by Lodge kickoff grill.

How to grill sweet potatoes over coals

One of my favorite ways to grill sweet potatoes is straight on the coals. All you have to do is rub them with a little oil and wrap them in two sheets of foil. 

The foil will insulate them and protect them at the same time. 

Get the coals ready using a Lodge Charcoal Chimney Starter. You’ll only need about 40 briquets for this recipe. Once they ash over, dump them straight onto the Kickoff Grill base.

four foil-wrapped sweet potatoes on a grill.

Then, add the foil-wrapped sweet potatoes around the edge of the coals. Be mindful of the placement, so when you add the top piece, you don’t block the air flow. Twist the cover, so the holes are open. 

Every 20 minutes, remove the lid using the hooks and rotate the potatoes, so they cook evenly.

How long does it take to grill sweet potatoes

The time it takes to grill sweet potatoes will depend on how large your potatoes are. Generally, a medium-sized sweet potato will take about 1 1/2 hours. If your potatoes are larger, you might need an extra 30 minutes. 

These babies are going to be really hot, since they’re so close to the heat, so instead of pinching them to see if they’re tender, use a thermometer. 

Potatoes are perfectly baked when the internal temperature reaches 205-210F degrees. At that point, you can use a pair of tongs to remove them from the coals. 

Prepare the crispy, caramelized chorizo

The cool thing about the Lodge Kickoff Grill is that while the potatoes are cooking, you can use the grill grate to prepare the rest of the meal. 

Since sweet potatoes are the star of this recipe, we’re going to whip up some caramelized chorizo with onions and peppers. 

cast iron skillet of chorizo.

Place a 10-inch Lodge Cast Iron skillet on the grill grate. Once it’s heated, add the chorizo. Be sure to use Mexican chorizo (which is raw) vs. Spanish chorizo (which is already cooked). 

Using a wooden spatula, break the chorizo up as it cooks. Once it’s browned, add the onions and peppers and sauté until they’re tender. Set that aside, until the potatoes are ready.

When the potatoes are tender, remove them from the coals. Discard the foil and allow them to cool a little. 

tongs holding sweet potato half with char marks.

Slice each sweet potato in half and brush the cut side with hot maple syrup, which is simply your favorite maple syrup mixed with some dashes of hot sauce. Place the sweet potatoes on the grill cut side down, until they get a crispy char.

To assemble the dish, spoon the cooked chorizo over each potato. Add a dollop of sour cream to cut the heat and sprinkle with pumpkin seeds. Finish it with a drizzle of hot maple syrup.

platter of sweet potatoes with skillet of chorizo.

 If you like the Kickoff Grill, you may also want to check out the Lodge Cast Iron Cook-It-All.

5 from 2 votes

Chorizo Hot Maple Grilled Sweet Potatoes

Make grilled sweet potatoes straight on the coals and finish them with caramelized chorizo and a drizzle of hot maple syrup.
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 8


  • 4 medium sweet potatoes
  • 2 tbsp oil
  • kosher salt
  • 8 oz Mexican chorizo
  • 1/4 cup onions, diced
  • 1/4 cup poblano pepper, diced
  • 1/2 cup maple syrup
  • 3 dashes hot sauce
  • 1/4 cup sour cream
  • 1/4 cup pumpkin seeds


  • Fill a Lodge Charcoal Chimney Starter with around 40 charcoal briquets. Light the coals. Once they're ashed over, dump them onto the Lodge Kickoff Grill.
  • Brush each sweet potato with oil and sprinkle with salt. Wrap in two sheets of aluminum foil.
  • Add the sweet potatoes to the outer edges of the coals. Cook to an internal temp of 205-210F degrees, rotating every 20 minutes. This will take 60-90 minutes.
  • Heat a Lodge Cast Iron Skillet on top of the grill. Brown the chorizo.
  • Once browned, add the onions and peppers and sauté, until tender. Set aside.
  • In a small bowl, combine the syrup and hot sauce.
  • Once the potatoes are cooked, remove them from the foil. Let them cool slightly. Slice them in half lengthwise.
  • Brush the cut side with the hot maple syrup and return to the grill grate, cut side down. Grill for 5 minutes.
  • To assemble the dish, spoon on some chorizo. Add a dollop of sour cream, some pumpkin seeds and a drizzle of syrup.



Instead of poblano peppers, you could also use jalapeños, Anaheim or green peppers. 


Calories: 256kcalCarbohydrates: 37gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 779mgPotassium: 468mgFiber: 4gSugar: 17gVitamin A: 16237IUVitamin C: 12mgCalcium: 72mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Side Dish
Cuisine: American, Mexican
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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christie vanover standing against wood wall.

Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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