There’s something unmistakably satisfying about a perfectly charred, tender sweet potato wedge fresh off the grill. This Grilled Sweet Potato Wedges Recipe hits that sweet spot between smokey and sweet, making it an easy favorite whenever I fire up the barbecue.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples to boost sweet potatoes into a smoky, flavorful treat.
- Perfectly Tender & Crispy: The microwaving step softens the potatoes just enough before grilling for that ideal texture combo.
- Versatile Side Dish: These wedges pair wonderfully with nearly every grilled main you can think of — from burgers to grilled chicken.
- Family Friendly: My little ones beg for these, and I’m pretty sure yours will too.
Ingredients You’ll Need
I love how these ingredients come together because they bring out the natural sweetness of the potatoes while adding just the right kick of smoky and savory notes. When shopping, look for firm, smooth-skinned sweet potatoes without any nicks or bruises.
- Sweet potatoes: Medium to large ones work best for even slicing and grilling.
- Oil: I use a neutral oil like vegetable or canola for coating, but you can try olive oil for a richer flavor.
- Kosher salt: I recommend Diamond Crystal if you can find it — it seasons deeply without overpowering.
- Smoked paprika: This adds that essential smoky warmth that really makes this recipe unique.
- Garlic powder: Brings subtle savory notes without being too pungent.
- Onion powder: Balances the seasoning with gentle umami.
- Ground black pepper: For a little sharp edge and depth of flavor.
Variations
One of the many reasons I keep coming back to this grilled sweet potato wedges recipe is how easy it is to customize. I encourage you to experiment with different spices or cooking styles to make it your own!
- Spice it up: Sometimes I sprinkle on a pinch of cayenne or chili powder to add a little heat that pairs perfectly with the smokiness.
- Herb twist: Fresh rosemary or thyme tossed right after grilling is a personal favorite — it adds an earthy fragrance that elevates the dish.
- Sweet glaze: For extra indulgence, I brush on some maple syrup mixed with a little butter during the last few minutes on the grill. It caramelizes beautifully.
- Vegan and gluten-free: This recipe is naturally suitable for both, making it an easy side for all kinds of diets.
How to Make Grilled Sweet Potato Wedges Recipe
Step 1: Prepare the Spice Mix
Grab a small bowl and whisk together the kosher salt, smoked paprika, garlic powder, onion powder, and black pepper until combined. This seasoning blend is key — it’s what makes these wedges pop with flavor every time. Mixing it first saves you a step later and ensures an even coating.
Step 2: Clean and Prep the Sweet Potatoes
Wash the sweet potatoes under running water and give them a good scrub with your hands or a stiff brush to remove any dirt. I like to dry them carefully with a paper towel, making sure they’re not too wet for the next step.
Step 3: Microwave to Soften
This trick has saved me so much grilling time: poke several holes with a fork in each potato, then wrap one loosely in a damp paper towel. Microwave on high for about 2 minutes for each potato. The paper towel helps keep moisture in, softening the potatoes just enough for that tender inside without losing shape during grilling.
Step 4: Slice into Wedges
Once the potatoes have cooled slightly, slice them lengthwise into halves and then each half into halves again for wedges. I recommend a large, sharp knife here. Being gentle helps keep your wedges intact; thinner wedges can break more easily but tend to crisp better.
Step 5: Season and Oil the Wedges
Place the wedges into a large dish, pour the oil evenly over them, and sprinkle about two-thirds of the seasoning mix. Use your hands to gently toss so each wedge is fully coated. Don’t worry if you have seasoning left over — that’s perfect for an extra sprinkle just before serving.
Step 6: Grill to Perfection
Preheat your grill to 400°F. Place the wedges flesh side down directly on the grill grates and close the lid. Let them cook for 5 minutes before flipping to the other side to grill for another 4 to 5 minutes. Keep a close eye to avoid burning — you want those lovely grill marks and a soft tender inside.
Step 7: Check for Doneness
Insert a toothpick into the thickest part of a wedge; if it glides through easily, your wedges are done. If there’s still resistance, give them another 4 minutes or so on the grill and check again. This method is foolproof and beats guessing every time.
Step 8: Serve and Enjoy
Remove the wedges using tongs and set them on a platter. Let them cool slightly (they’ll be hot!) and serve with your favorite dips like ketchup, barbecue sauce, or even a cool yogurt dip. Honestly, they’re delicious on their own too.
Pro Tips for Making Grilled Sweet Potato Wedges Recipe
- Even Wedges: I learned the hard way that consistent wedge thickness helps them cook uniformly — try to keep them about the same size.
- Pre-Microwaving Magic: Microwaving softens the potatoes just enough to cut down grill time while keeping that gorgeous grill char.
- Don’t Skip the Rest: Let the wedges rest for a few minutes after grilling to let the juices settle — it makes each bite juicier.
- Control the Heat: Too hot a grill can burn the edges before the center cooks; I’ve found 400°F is just right for even cooking.
How to Serve Grilled Sweet Potato Wedges Recipe
Garnishes
I’m a big fan of a simple garnish with fresh herbs like chopped cilantro or parsley just before serving—it adds a vibrant pop of color and freshness. A squeeze of lime juice on top brightens the smoky flavors perfectly as well.
Side Dishes
My go-to pairings include grilled chicken thighs, juicy burgers, or even a tangy coleslaw. These wedges also make a fantastic companion to black bean salads or grilled veggies when you want something lighter.
Creative Ways to Present
For gatherings, I like to serve these wedges in a rustic wooden bowl lined with parchment paper alongside small bowls of various dipping sauces. It makes for a casual, fun presentation that guests always enjoy digging into.
Make Ahead and Storage
Storing Leftovers
Leftover grilled sweet potato wedges keep well in an airtight container in the fridge for up to 4 days. I usually let them cool completely before storing to prevent sogginess, which helps maintain their grilled texture.
Freezing
I’ve frozen these wedges successfully by first laying them in a single layer on a baking sheet to flash freeze, then transferring to a freezer-safe bag. When you’re ready, thaw them overnight in the fridge for the best reheated texture.
Reheating
To reheat, I prefer the oven or grill over the microwave to keep the edges crisp. 350°F for about 10 minutes usually does the trick, or just a few minutes on each side over medium heat on the grill.
FAQs
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Can I use regular potatoes instead of sweet potatoes?
You can substitute regular potatoes, but keep in mind they have a different starch content and flavor. Regular potatoes will need longer cooking times and may not caramelize as nicely on the grill. Sweet potatoes provide that unique sweetness which pairs wonderfully with smoked paprika and garlic.
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Do I really need to microwave the sweet potatoes first?
While you can skip the microwaving step, I highly recommend it. Microwaving softens the interior just enough to ensure the wedges cook evenly and remain tender inside without over-charring the outside on the grill.
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What’s the best way to get grill marks on sweet potato wedges?
To get those perfect grill marks, place the wedges directly on a hot grill grate and avoid moving them until the first side is nicely seared (about 5 minutes). Using tongs to flip carefully will keep the wedges intact and create that sought-after char.
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Can I prepare the wedges ahead for a party?
Absolutely! You can slice and season the wedges earlier in the day and store them covered in the fridge. Just bring them to room temperature before grilling to ensure even cooking.
Final Thoughts
This Grilled Sweet Potato Wedges Recipe has become a staple in my summer cooking rotation for a reason — it’s just so darn delicious and easy to pull together. I love how smoky and tender these wedges are, with that perfect balance of seasoning. Give it a try at your next cookout; I promise it’ll have everyone asking for seconds!
Print
Grilled Sweet Potato Wedges Recipe
- Prep Time: 16 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Sweet Potato Wedges recipe offers a smoky, tender, and flavorful side dish that’s perfect for BBQs or weeknight meals. The sweet potatoes are first softened slightly in the microwave, then sliced into wedges, seasoned with a smoky spice blend, and grilled to perfection for a crispy outside and tender inside.
Ingredients
Sweet Potato Wedges
- 2 lbs sweet potatoes (about 3 medium-large sweet potatoes)
- 1 tbsp oil
Seasoning
- 3 tsp kosher salt (Diamond Crystal)
- ¾ tsp smoked paprika
- ⅜ tsp garlic powder
- ⅜ tsp onion powder
- ⅜ tsp ground black pepper
Instructions
- Prepare the seasoning: Measure out all the spices into a small bowl and whisk together until evenly combined. Set this seasoning blend aside for later use.
- Clean the sweet potatoes: Rinse each sweet potato thoroughly under running water, scrubbing with your hands or a stiff brush to remove dirt. Dry them with paper towels.
- Microwave the sweet potatoes: Poke four holes in each potato using a fork. Wrap one potato loosely in a damp paper towel and microwave it on high (1100 watts) for 2 minutes. Repeat with the remaining potatoes, re-wetting the paper towel as needed.
- Cool and slice the potatoes: Allow microwaved potatoes to cool slightly. Once cooled, cut each potato lengthwise in half, then quarter each half lengthwise to create wedges. Place wedges in a large flat dish.
- Season the wedges: Preheat the grill to 400 degrees Fahrenheit. Drizzle oil over the wedges, then sprinkle 4 teaspoons of the prepared seasoning on top. Gently toss with hands to ensure even coating of oil and seasoning.
- Grill the wedges: Place wedges flesh side down directly on preheated grill grates. Close the lid and grill for 5 minutes. Flip the wedges to the other flesh side and grill for an additional 5 minutes.
- Check doneness: Test a wedge with a toothpick by inserting it into the center. If the toothpick slides in easily, the wedges are done. If not, continue grilling, checking every 4 minutes until tender.
- Serve: Remove wedges from the grill using tongs and transfer to a serving plate. Let cool slightly before serving with your choice of dipping sauces like ketchup, BBQ sauce, or burger sauce, or enjoy them plain.
Notes
- Cut the wedges gently; thinner wedges tend to break apart on the ends but still taste great.
- Microwaving sweet potatoes before grilling helps reduce overall cooking time and ensures they cook evenly on the grill.
- If desired, sprinkle remaining seasoning over grilled wedges for extra flavor.
- Use a grill thermometer to maintain consistent 400°F heat for even cooking.
- Leftover wedges can be reheated in the oven or air fryer for crispiness.
Nutrition
- Serving Size: 1 serving (about 3 wedges)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
