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Sweet Potato Pie… But Make It Backyard BBQ There are two types of desserts in this world. The ones that politely arrive at the end of the meal… …and the ones that burst onto the grill like they own the backyard. This recipe falls firmly into category number two.
Sweet potatoes caramelize beautifully on a hot grill. As they cook, the natural sugars start browning and developing that incredible sweet, slightly smoky flavor that makes grilled vegetables so addictive. Once those paddles are tender and golden, we start piling on the good stuff: Cherry preserves Toasted coconut Crunchy pecans Golden honey Cinnamon Nutmeg Now you’ve got a dessert that smells like Thanksgiving dinner… but somehow also like a backyard luau. And if you're feeling a little adventurous? Throw a pineapple ring on top. Because grilled pineapple makes almost everything better.
Why Sweet Potatoes Belong on the Grill A lot of people don’t realize how well sweet potatoes perform on a grill. They’ve got natural sugars that caramelize beautifully over heat. That means the outside develops a slightly crispy, golden surface while the inside becomes soft, creamy, and packed with flavor. That caramelization is exactly what makes grilled sweet potatoes so much better than baked ones. The grill adds: • subtle smoke flavor • crisp edges • deeper sweetness • incredible aroma In other words, it turns a humble vegetable into a backyard dessert hero Ingredients 2 sweet potatoes ¼ cup cooking oil ⅓ cup cherry preserves ½ cup coconut ⅓ cup pecans ⅓ cup honey 1 teaspoon cinnamon ½ teaspoon nutmeg Optional: pineapple rings Ingredient Breakdown (Because Details Matter) Sweet Potatoes Choose firm sweet potatoes with smooth skin. The larger ones work well for slicing into paddles that hold toppings. Cherry Preserves This brings bright sweetness and a little tart balance to the dish. Cherry and sweet potato are surprisingly good friends. Coconut Coconut adds texture and a tropical note that plays nicely with honey and pineapple. Pecans Grilled pecans become warm, crunchy, and nutty. They give the whole dessert a pie-like flavor. Honey Honey adds sweetness and creates a glossy finish as it warms on the grill. Cinnamon & Nutmeg These spices give the recipe its classic sweet potato pie flavor.
How to Grill Sweet Potato Pie Paddles Start by washing your sweet potatoes and cutting them lengthwise into paddle-shaped slices about ½ inch thick. The idea is to create flat pieces that cook evenly on the griddle while still being sturdy enough to hold toppings. Lightly coat each paddle with cooking oil. This step helps prevent sticking and encourages beautiful caramelization. Heat your Pit Boss griddle to medium heat. Place the sweet potato paddles directly on the griddle and let them cook for about 10 to 15 minutes per side. As they cook, you’ll notice the edges starting to brown and the potatoes becoming tender. Once the paddles are soft enough to pierce with a fork, it’s time to turn them into dessert. Spread cherry preserves across each paddle. Sprinkle coconut and pecans over the top. Drizzle honey generously across everything. Then finish with cinnamon and nutmeg. Return the paddles to the grill for a few minutes so everything warms together and the toppings get slightly toasted. If you want to go full backyard dessert mode, place a grilled pineapple ring on top of each paddle before serving. Backyard Grill Tips Keep the Heat Medium Too much heat will burn the outside before the sweet potatoes soften. Use a Griddle or Flat Top Sweet potatoes are easier to cook on a flat surface than directly on grill grates. Don't Rush the Caramelization That golden crust is where the magic happens. Serving Ideas These sweet potato paddles are fantastic on their own, but they’re even better with a few extra touches. Try serving them with: • vanilla ice cream • whipped cream • extra toasted pecans • caramel drizzle Or just hand everyone a fork and watch them hover around the grill like dessert vultures. Variations to Try Once you try this recipe, it’s easy to experiment with different flavors. Try swapping toppings like: • cranberry sauce instead of cherry preserves • walnuts instead of pecans • maple syrup instead of honey • mini marshmallows for a campfire vibe The sweet potato base works with just about any dessert topping you can dream up. Final Thoughts from the Grill
Grilling desserts is one of those things people don’t do nearly enough. But once you try it, it’s hard to go back. Sweet potatoes become caramelized, warm, and unbelievably flavorful when cooked on a Pit Boss griddle. Add honey, nuts, coconut, and spices… and suddenly a simple vegetable turns into a backyard dessert worth bragging about. And if someone asks what you're making? Just tell them it’s Sweet Potato Pie… Midwest Grill’n style
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Smoky, Saucy, Slosh-Happy Corn on the Cob There is polite grilled corn. Butter. Salt. Maybe a little pepper. Everyone claps. Very nice. And then there’s Chipotle Corn — marinated in sun-dried tomato vinaigrette, blistered over live flame, and sloshed with smoky spices while it sizzles. This is not background corn. This is center-of-the-plate corn.
🌽 Ingredients
🔪 Prep & Marinate Shuck the corn completely, removing husks and silk. Place the corn in a large Ziploc bag. Pour in ½ cup Sun-Dried Tomato Vinaigrette, seal the bag, and gently massage to coat. Let it marinate for at least 30 minutes. If you’ve got more time, even better. The vinaigrette adds subtle sweetness and acidity that makes the corn taste layered instead of flat. This step is what separates “grilled corn” from “why is this so good?” 🔥 Grill the Corn Preheat your grill to medium-high heat. Remove the corn from the marinade and place directly on the grill grates. Rotate every few minutes so the kernels blister evenly. You’re looking for light char. A little blackening. Some caramelization. Let the grill do its thing. 🥣 Build the Slosh Sauce While the corn is grilling, mix together in a bowl:
Whisk thoroughly until smooth. The chipotle gives smoky heat. The ancho adds richness. The cumin warms everything up. The Dijon gives structure and depth. The vinaigrette keeps it bright and slightly sweet. It’s bold without being overwhelming.
🌽 The Slosh Once the corn begins to blister, brush or spoon the slosh sauce over the ears while they’re still on the grill. Let it drip. Let it sizzle. Turn and continue sloshing for 5–8 minutes, allowing the sauce to caramelize slightly on the kernels. The sugars tighten up. The spices bloom in the heat. The Dijon helps everything cling beautifully. This is the moment the corn goes from “good” to “are you kidding me?” 🔥 Flavor Profile This corn hits every note: • Sweet • Smoky • Tangy • Slightly spicy • Caramelized • Savory It pairs beautifully with grilled chicken, pork tenderloin, ribeye steaks, burgers, shrimp, or even bacon-wrapped Awesome Snack Stixx if you’re feeling aggressive about it. It doesn’t get overshadowed. It stands its ground. 💡 Optional Upgrades Want to push it further? • Finish with a squeeze of fresh lime for brightness • Sprinkle with cotija or feta for creamy contrast • Add a pinch of red pepper flakes for extra heat • Garnish with chopped cilantro for color And please — when trimming ends or prepping anything for the grill, use a sharp knife. Clean cuts protect those kernels. Rebex Cutlery makes prep easy. Use promo code GRILL15 at RebexCutlery.com and slice like a pro. Final Thoughts
Chipotle Corn is what happens when backyard grilling meets just enough bold flavor to wake everyone up. It’s smoky. It’s glossy. It’s slightly messy in the best way. And once you start sloshing sauce on hot corn and watching it caramelize… there’s no going back to plain butter. Fire up the grill. Turn it often. Slosh generously. Corn just graduated. 🌽🔥 The Tailgate Side That Shows Up Ready to Party You’ve got golden whole potatoes. You’ve got green squash and zucchini. You’ve got garlic, balsamic, vinegar, and sugar doing a sweet-tangy dance. And then you slosh it all together on the grill like you mean it. This isn’t a drizzle situation. This is commitment.
🔪 Prep Work
🥣 The Slosh Sauce (This Is Where the Magic Happens) In a small bowl or jar:
It’s not subtle — and that’s the point. 🔥 Grill Time
Not sprinkle. Not mist. Not politely coat. Slosh. Let the sauce hit the hot vegetables and sizzle. Toss and turn so everything gets glossy and slightly caramelized. Continue grilling another 5–10 minutes until tender and lightly charred.
🔥 Why This Works The canned whole potatoes crisp up beautifully on the grill. The squash and zucchini bring color and freshness. The balsamic + vinegar combo gives bright acidity. The sugar balances it. The garlic and Italian seasoning tie it together. It’s sweet. It’s tangy. It’s savory. It’s Green and Gold in edible form. 💡 MDM Pro Tips • Want more caramelization? Let the potatoes sit undisturbed for a minute before turning. • Want heat? Add red pepper flakes to the slosh sauce. • Want next-level flavor? Finish with fresh chopped parsley or grated parmesan. And please — use a sharp knife when cutting your squash and zucchini. Clean cuts matter. If you’re upgrading your grill-side gear, Rebex Cutlery blades make prep ridiculously easy. Use promo code GRILL15 at RebexCutlery.com and slice like a pro.
🍗 What to Serve It With These potatoes love:
They demand fork attention. 🏈 Final Thoughts
If your tailgate table doesn’t look slightly chaotic, you’re doing it wrong. Green and Gold Sloshed Potatoes bring color, flavor, and just enough attitude to make people ask for the recipe before halftime. Fire up the grill. Make it glossy. Slosh with confidence. And remember — more slosh, less polite. 💚💛🔥
We’re talking velvet texture. Caramelized edges. The kind of aroma that makes neighbors “accidentally” walk by your yard twice. ✨ Ingredients
🔥 Process — A Ritual, Not Just a Recipe
🍽 Serving Suggestions (Fancy Edition) Spread onto: 🟡 Crusty artisan bread 🟡 Fancy pizza crust like edible royalty 🟡 Grilled steak (tell people you dry-aged it even if you didn’t) 🟡 Charred veggies 🟡 Literally your finger — no shame Pair it with wine to feel fancy. Pair it with beer to feel honest. This garlic turns any meal into something that sounds French when you say it slowly. Even SPAM pizza. ESPECIALLY SPAM pizza.
Final Note of Culinary Wisdom Grilled garlic doesn't ask for attention — it commands reverence. Simple ingredients. Slow fire. Unreasonable satisfaction. Michelin-level flavor with Midwest practicality. Mad Dog & Merrill® Midwest Grill’n
Elevating garlic like it pays rent. Introduction: Let’s Talk About Cheese, Kraut, and Questionable Life Choices Every once in a while, a recipe comes along that makes people stop and say: “Should I be doing this?”
If you’re here to impress guests, shame your neighbors, or just make something warm and comforting on your Pit Boss while sipping a Sun Drop… welcome. You’re in the right place. 😎🔥 Ingredients: The Dream Team You only need a few things — assume they will transform into something glorious:
Step-by-Step: The Cheesy Journey Begins 1. Mix the Magic Combine mozzarella, sauerkraut, and Da Works until you have a mixture that looks like something your grandparents would’ve brought to a potluck in 1974 — but tastier. 2. Prep Your Polish Sausages Use that sharp Rebex knife and cut a long slit down each sausage. Not too deep. Not too shallow. Goldilocks it. 3. Stuff Those Beauties Cram as much cheese-kraut goodness as you can into each sausage. If some falls out, GREAT. That means you’re doing it right. 4. Toothpick Armor Place toothpicks through every inch. You’re not just cooking — you’re creating a porcupine of flavor. 5. Grill Indirect Set them on your Pit Boss grill using indirect heat. Let the cheese melt. Let the sausages sizzle. Let the kraut do whatever kraut does when it gets excited. 6. Slice Into Sections Once grilled to perfection, cut each sausage into appetizer-sized pieces. Serve immediately or watch them disappear faster than Mad Dog can say “SUN DROP!”
Why This Appetizer Slaps (Scientifically Speaking)
🔥🧀🌭 Absolute madness. Absolute magic.
Serving Suggestions Serve these Wisconsin-style:
Leftovers? Don’t Be Cute.
No leftovers. Not once. Not ever. |
RecipesInternationally recognized and self-proclaimed "Grillologists," Mad Dog & Merrill®, entertain and educate thousands of backyard enthusiasts every year with the finer points of grilling on America’s Favorite Grill’n Show. They want nothing more than to make everyone a better griller and have a ton of fun doing it! 
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