These smoky, tender sweet potato wedges are a simple yet impressive side dish that pair beautifully with grilled pork, chicken, or fish. When cooked over the grill, the natural sugars in the sweet potatoes caramelize, creating a crisp, lightly charred exterior while keeping the inside soft and creamy. The subtle smokiness from the grill adds a depth of flavor you just can’t replicate in the oven.
Seasoned with a blend of paprika, cayenne, garlic, and a touch of olive oil, these wedges carry a gentle heat that complements the natural sweetness of the potatoes. If you prefer a spicier kick, increase the cayenne; for a milder version, simply scale it back. A sprinkle of sea salt or a squeeze of fresh lime juice just before serving takes them to the next level.
Perfect for summer cookouts, family dinners, or even as a healthier alternative to fries, these wedges are versatile and crowd-pleasing. Serve them with a creamy dipping sauce like chipotle aioli, herbed yogurt, or classic ranch for an extra layer of flavor.
Ingredients
- 2 medium sweet potatoes
- ¼ cup olive oil, divided
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
Instructions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Scrub sweet potatoes thoroughly under cold running water. Cut each potato lengthwise into 8 wedges. Place wedges in a bowl and toss with 2 tablespoons of oil. Combine remaining olive oil, paprika, salt, garlic powder, cinnamon, and cayenne in a separate small bowl.
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Place wedges on the grill perpendicular to the grates and reduce heat to low. Grill over low heat, turning occasionally, until potatoes are soft, 16 to 18 minutes. Brush wedges with oil mixture on both sides, and grill 1 to 2 minutes more, then transfer to a plate.