Blackstone Maple Cinnamon Sweet Potatoes – Easy Griddle Side Dish
Make Blackstone Maple Cinnamon Sweet Potatoes with maple syrup, brown sugar and cinnamon for an easy caramelized sweet potato side dish on the griddle.
Blackstone Maple Cinnamon Sweet Potatoes 🍠🔥
Ingredients
2 large sweet potatoes, peeled and cut into ½-inch cubes2 tablespoons avocado or olive oil2 tablespoons butter2 tablespoons pure maple syrup1 tablespoon brown sugar1 teaspoon ground cinnamon½ teaspoon kosher salt¼ teaspoon black pepper¼ teaspoon smoked paprika2 tablespoons waterFresh parsley, optional for garnishDirections
1. Prep the Sweet PotatoesPeel the sweet potatoes and cut them into approximately ½-inch cubes.Try to keep the pieces relatively uniform so they cook at about the same rate.2. Preheat the BlackstonePreheat your Blackstone Griddle to medium heat.Add the oil and spread it across your cooking area.3. Start the Sweet PotatoesAdd the sweet potatoes to the griddle and spread them into a single layer.Season with kosher salt, black pepper, cinnamon, and smoked paprika.Cook for approximately 4–5 minutes, tossing occasionally to begin developing some color.4. Steam Until TenderAdd about 2 tablespoons of water around the sweet potatoes and immediately cover them with a melting dome.Let them steam for approximately 5–7 minutes.Remove the dome carefully and check the potatoes with a fork. They should be starting to become tender but shouldn't be falling apart.5. Crisp Them UpAllow any remaining moisture to cook away.Add the butter and toss the sweet potatoes to coat.Spread them back across the griddle and cook for another 4–5 minutes, allowing those edges to get browned and crispy.6. Add the Maple GlazeTurn the heat down to low.Drizzle the maple syrup over the potatoes and sprinkle on the brown sugar.Toss everything together until the potatoes are evenly coated.Cook for another 1–2 minutes, just long enough for the maple and brown sugar to create a sticky, caramelized glaze.Watch them closely—the sugar can burn quickly on a hot Blackstone.7. ServeRemove the sweet potatoes from the griddle and transfer them to a serving dish.Finish with a little fresh parsley if you'd like and serve them hot. 🍠🔥🔥 Bright Spots Pro Tip
Steam first. Caramelize second.Sweet potatoes take longer to soften than a lot of vegetables, so don't crank up the heat trying to cook them faster.Use a little water and your melting dome to get the centers tender first. Then let the moisture disappear before adding the butter, maple syrup, and brown sugar.That's how you get soft centers with those beautiful caramelized Blackstone edges. 🔥Sweet potatoes have always been one of those side dishes that can go in about a hundred different directions.
But we’re cooking on a Blackstone.
So naturally…
We’re going for crispy edges. 😂🔥
For this one, I’m cutting the sweet potatoes into bite-sized cubes and getting them started with a little oil, cinnamon, salt, pepper, and just a hint of smoked paprika.
The trick is getting the potatoes tender without burning the outside.
That’s where the melting dome comes in.
A splash of water creates some steam underneath the dome and gives those sweet potatoes a chance to soften.
But once they’re tender?
The dome comes OFF.
Now we’re looking for color.
A little butter hits the griddle and we’re letting those potatoes develop some beautiful browned edges.
Then comes the good stuff.
Pure maple syrup. Cinnamon. Brown sugar. 🍁🔥
Turn the heat down, toss everything together, and give that maple glaze just enough time to get sticky and caramelized around the potatoes.
You’ve got sweetness from the maple and brown sugar, warmth from the cinnamon, a little savory balance from the salt and smoked paprika, and those crispy edges you can only get from cooking them on the Blackstone.
Serve these alongside pork chops, chicken, steak, or even throw them onto a breakfast plate with bacon and eggs.
Just don’t be surprised when the side dish starts getting more attention than the main course. 😂🍠🔥
Until the next one… we’ll see ya! 🔥