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

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.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
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
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