Smokey Maple Glazed Grilled Sweet Potato Wedges

Introduction

There is something undeniably comforting about the combination of earthy sweet potatoes and the smokey kiss of an open fire. These Delaware-style grilled sweet potato wedges are more than just a side dish; they are a celebration of contrasting textures and warming flavors. By utilizing the unique high-heat sear of an Arteflame grill, you transform a humble root vegetable into a culinary masterpiece featuring a caramelized, crispy exterior and a pillowy, tender center. The natural sugars of the potato interact beautifully with the maple glaze, creating a savory-sweet profile that captures the essence of outdoor cooking. Whether you are hosting a summer barbecue or looking for the perfect autumn accompaniment, this recipe brings a gourmet touch to your backyard griddle that is surprisingly simple to execute yet impossible to forget.

Ingredients

• 2 large Sweet Potatoes, washed and scrubbed
• 1/4 cup Unsalted Butter, melted
• 2 tablespoons Maple Syrup
• 1 teaspoon Cinnamon
• 1/2 teaspoon Salt (or to taste)
• 2 Scallions (green onions), chopped for garnish

Instructions

Step 1: Preparation and Cutting

1. Begin by thoroughly washing and scrubbing the sweet potatoes to remove any dirt. Pat them dry with a paper towel.
2. Slice the sweet potatoes lengthwise into wedges. Depending on the size of the potato, you should aim for 8 to 10 wedges per potato. Try to keep them uniform in thickness to ensure even cooking.
3. Preheat your Arteflame grill. You want the flat cooktop to be hot and ready for searing.

Step 2: Creating the Glaze

1. In a small mixing bowl, combine the melted unsalted butter and the maple syrup.
2. Whisk in the cinnamon and salt until the mixture is completely smooth and incorporated.
3. Brush this mixture generously over all sides of the sweet potato wedges, reserving a small amount for basting during the cook if desired.

Step 3: Grilling the Wedges

1. Place the seasoned wedges directly onto the flat steel cooktop of the Arteflame grill.
2. Cook for approximately 4 to 6 minutes on each cut side. You are looking for a deep, golden-brown char and caramelization.
3. Test for doneness by piercing the thickest part of a wedge with a fork; the center should be soft and tender. Move them to a cooler outer edge of the grill if they are browning too fast but are still hard in the middle.

Step 4: Garnish and Serve

1. Remove the wedges from the grill and arrange them on a serving platter.
2. While they are still hot, sprinkle the chopped scallions over the top for a fresh, oniony crunch that cuts through the sweetness.
3. Serve immediately while the skin is crisp and the inside is steaming.

Tips

Grilling sweet potatoes requires a balance of heat management to ensure the sugars don't burn before the inside is cooked. On an Arteflame, utilize the heat zones intelligently; start searing closer to the center for that beautiful char, then move the wedges to the outer ring to finish roasting the interior gently. If your sweet potatoes are exceptionally large or thick, you can par-boil them for about 5 to 7 minutes before slicing and grilling; this ensures a creamy interior without risking a burnt crust. Always oil the grill surface lightly before placing the potatoes down to prevent sticking, even though the glaze contains butter. Finally, serve these immediately—sweet potato wedges lose their signature crispiness if they sit out for too long.

Variations

While the classic maple-cinnamon profile is a crowd-pleaser, sweet potatoes are incredibly versatile and act as a blank canvas for various flavor profiles. You can easily pivot from sweet to savory or add a spicy kick depending on your main course. Experimenting with the glaze or the finishing toppings can completely change the character of the dish. Here are a few distinct variations to try on your next cookout:

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the butter mixture for a "swicy" (sweet and spicy) flavor.
• Savory Herb: Replace cinnamon with fresh rosemary and thyme, and swap maple syrup for a touch of honey.
• Bourbon Glaze: Add a teaspoon of bourbon to the maple syrup and butter mixture for a rich, oaky depth.
• Dessert Style: Top with toasted pecans and a drizzle of vanilla icing for a dish that doubles as a rustic dessert.
• Zesty Citrus: Add orange zest to the marinade and finish with a squeeze of fresh lime juice.

Best pairings

These grilled sweet potato wedges are robust enough to stand alongside hearty mains but delicate enough to pair with lighter fare. Their sweetness makes them the perfect counterpoint to savory, salty, or smokey meats. They are a staple for barbecue spreads because the cinnamon and maple notes bridge the gap between dinner and dessert flavors. When planning your menu, consider proteins that benefit from a sweet side dish to balance out the palate. Here are some of the best pairing options:

• Smoked Pork Chops: The saltiness of the pork contrasts perfectly with the maple glaze.
• Grilled Ribeye Steak: A classic steakhouse vibe with a rustic twist.
• Roasted Chicken: The herbs in a roast chicken complement the earthy sweetness of the potatoes.
• Black Bean Burgers: For a vegetarian option, the texture of the wedges complements the density of the burger.

Conclusion

Mastering these Delaware Grilled Sweet Potato Wedges on your Arteflame grill is a surefire way to elevate your outdoor cooking repertoire. The recipe is deceptively simple, relying on high-quality ingredients and the superior searing capability of the flat-top grill to create complex flavors. By caramelizing the natural sugars and enhancing them with maple and cinnamon, you create a side dish that is often the star of the show. Whether you stick to the classic recipe or experiment with spicy or savory variations, the result is always a comforting, delicious bite that brings people together around the fire. Fire up the grill, slice up those spuds, and enjoy the sweet taste of success.