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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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You take soft, sweet Twinkies. You take chocolatey, cream-filled Oreos. You wrap them in bacon. And then you let the smoker do something magical. At 280 degrees, that bacon slowly renders, crisps, and tightens around the dessert like a salty little hug. The sugar inside caramelizes. The cream softens. The outside gets smoky and slightly crispy while the inside stays indulgent and melty. It’s sweet and salty in the most unapologetic way possible.
Ingredients
🔥 Directions Wrap each Oreo and each Twinkie tightly in bacon. Secure with a toothpick so the bacon stays in place while cooking. Preheat your smoker to 280 degrees. Place the wrapped desserts directly on the smoker grates. Smoke for 45 minutes to 1 hour, or until the bacon is crisp and caramelized. Let rest for a few minutes before serving — that filling is molten lava level hot. What Happens in the Smoker The bacon crisps and renders slowly, soaking up that smoky flavor. The sugar in the Twinkie caramelizes slightly. The Oreo softens just enough to become gooey inside while staying structured. The result? A salty, smoky exterior with a warm, sweet center. It’s ridiculous. It’s indulgent. It’s wildly good. 🔥 MDM Pro Tips • Use thin-cut bacon for better crisping. • Want extra caramelization? Brush lightly with maple syrup the last 10 minutes. • Sprinkle with a pinch of chipotle powder for sweet heat. • Serve with vanilla ice cream if you’re really trying to cause a scene. And yes — use a sharp knife if trimming bacon or slicing for serving. Rebex Cutlery keeps prep clean. Use promo code GRILL15 at RebexCutlery.com and cut like you mean it.
When to Serve This Tailgates. Backyard parties. Late-night bonfires. When someone says “We don’t need dessert.” That’s when you pull these out. Watch the silence. Then watch them disappear. Final Thoughts
This is not health food. This is not subtle. This is not trying to win awards for restraint. This is bacon. Wrapped around dessert. Smoked until crispy. Sometimes that’s all you need. 🥓🔥 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. 💚💛🔥 The Official Drink of “Just One More” There are cocktails that politely sit in a glass and behave. And then there are cocktails that show up in a pitcher, smell like autumn punched a cinnamon tree, sparkle with Sun Drop energy, and quietly whisper, “You’re not driving.” Ladies and gentlemen of the Midwest Grill’n nation… meet the Roman Wobbler. This drink doesn’t just taste like fall. It hosts fall. It’s the drink you serve when the leaves are turning, the grill is still going strong, and someone inevitably says, “Do we really need another round?” Yes. Yes, we do.
• Fresh lemon keeps it bright and sharp • Apple juice smooths everything out • Mint lifts it • Rosemary grounds it • Cinnamon warms it • Bourbon deepens it • Sun Drop gives it sparkle, citrus zip, and that unmistakable Midwest energy That Sun Drop finish? That’s what makes this drink stand out from every other bourbon punch on the internet. It adds just enough sweetness and carbonation to keep the whole thing lively. It’s refreshing. It’s warm. It’s bright. It’s dangerous.
🍋🍎 Ingredients
🔪 Directions
🔥 MDM Pro Tips (Because We Don’t Just Mix Drinks… We Engineer Them) 1. Use a Proper Knife Cutting citrus and apples cleanly matters. A sharp blade keeps your fruit looking good and prevents bitterness from crushed peel. If you’re using a dull knife, we need to talk. Rebex Cutlery makes blades that slice like a dream. And if you’re upgrading anyway… use promo code GRILL15 at RebexCutlery.com and thank us later. 2. Lightly Toast the Cinnamon If you want to level up, briefly toast the cinnamon sticks in a dry skillet before adding them. It intensifies the warm spice flavor. 3. Grill the Apples (Advanced Mode) Want a smoky Roman Wobbler? Throw the apple wedges on the grill for 2–3 minutes per side before adding to the pitcher. That slight char makes this drink feel like it belongs next to a pork tenderloin.
🍁 When to Serve the Roman Wobbler • Fall festivals • Tailgates • Bonfire nights • Maple season • Backyard grill parties • Holiday open houses • Any gathering where someone says “Just a splash” This is not a shy cocktail. It’s built for pitchers. It’s built for refills. It’s built for stories. 🍗 Perfect Grill Pairings This drink loves: • Maple-glazed chicken • Smoked brats • Grilled pork tenderloin • Bacon-wrapped Awesome Snack Stixx • Shrimp skewers with a light balsamic mist • Even cedar plank salmon The citrus cuts richness. The bourbon complements smoke. The herbs tie it all together. It’s not just a drink. It’s part of the menu. 🧊 Make It a Mocktail Version Want a non-alcoholic Roman Wobbler? Skip the bourbon. Increase apple juice slightly. Add extra Sun Drop. Still bold. Still fall. Still wobble-worthy. ⚠️ The Wobble Clause This drink goes down smooth. Very smooth. Hydrate. Eat food. Respect the bourbon. The wobble is real. Final Thoughts from the Grill Side
The Roman Wobbler is the kind of drink that makes people pause mid-sip and go, “Okay… what is in this?” It smells like fall. It tastes layered and intentional. It feels handcrafted. And the Sun Drop sparkle keeps it unmistakably Midwest. So here’s your assignment: Fire up the grill. Grab fresh herbs. Sharpen that knife. Crack the Sun Drop. And let the Roman Wobbler do what it was born to do. Wobble responsibly. 🍁🔥🥃 |
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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