How to Make Grilled Sweet Potato Slices (Traditional & Healthy Version)
Grilled Sweet Potato Slices, known locally as 'Ubi Keledek Bakar', are a beloved treat in Malaysian cuisine, drawing from the rich multicultural influences of Malay, Chinese, and Indian communities. This dish is commonly prepared using locally grown sweet potatoes, which are abundant across Malaysia, especially in rural kampungs. The grilling method enhances the natural sweetness of the sweet potatoes, while a touch of pandan and a drizzle of santan (coconut milk) elevate the aroma and flavor, making it a unique Malaysian dessert. Perfect for health-conscious individuals, Grilled Sweet Potato Slices are a lighter alternative to deep-fried snacks and are often enjoyed during festive gatherings or as a midday snack. The dish offers a delightful balance of textures—crispy edges and tender centers—highlighted by subtle hints of lemongrass and coconut. Its simplicity makes it accessible for home cooks while retaining authentic Malaysian flavors. Whether served plain or with a sprinkle of toasted sesame seeds, this dessert showcases the versatility of local ingredients and the warmth of Malaysian hospitality.
Ingredients
- 2 medium Sweet potatoes (ubi keledek) (Locally grown preferred)
- 2 Pandan leaves (Daun pandan, finely chopped)
- 1/4 cup Coconut milk (santan) (Light santan for health)
- 1 Lemongrass stalk (Serai, finely minced)
- 1 tbsp Brown sugar (Gula merah, for caramelization)
- 1/4 tsp Sea salt (Garam laut)
- 1 tbsp Sesame seeds (Bijan, toasted)
- 1 tsp Olive oil (For grilling)
- 1 tsp Honey (Optional for extra sweetness)
- 1/4 tsp Cinnamon powder (Optional for aroma)
Step-by-step instructions
Step 1 · Peel and slice the sweet potatoes into 1cm thick rounds
Peel and slice the sweet potatoes into 1cm thick rounds. Rinse under running water and pat dry.
Step 2 · In a bowl
In a bowl, mix coconut milk (santan), brown sugar, sea salt, minced lemongrass, and chopped pandan leaves.
Step 3 · Brush each sweet potato slice lightly with olive oil
Brush each sweet potato slice lightly with olive oil, then coat with the coconut-pandan mixture.
Step 4 · Preheat grill or grill pan to medium heat
Preheat grill or grill pan to medium heat. Arrange slices on the grill.
Step 5 · Grill each side for about 8-10 minutes until golden brown and sligh...
Grill each side for about 8-10 minutes until golden brown and slightly crispy. Baste with remaining mixture halfway.
Step 6 · Remove slices and sprinkle toasted sesame seeds
Remove slices and sprinkle toasted sesame seeds. Drizzle honey or cinnamon if desired.
Step 7 · Serve warm as a dessert or snack
Serve warm as a dessert or snack. Garnish with extra pandan or lemongrass for aroma.
Why this recipe is healthy
Grilled Sweet Potato Slices are a healthy choice because they use nutrient-dense local ingredients and avoid deep frying. The grilling method preserves the natural vitamins and minerals of sweet potatoes while adding flavor with pandan and lemongrass. Using light santan and minimal sugar further reduces calories, supporting weight management and overall wellness.
A note on tradition
Grilled sweet potato (ubi keledek bakar) is popular across Malaysia, especially in rural and coastal areas where sweet potatoes are harvested. Traditionally enjoyed during tea time or as a festive snack, this dish is favored for its simplicity and use of local ingredients. The addition of pandan and lemongrass reflects Malaysia’s multicultural culinary heritage, enhancing the aroma and flavor unique to local desserts.