NC-Style Charred Sweet Potato Wedges

Introduction

These North Carolina-style charred sweet potato wedges are the perfect blend of sweet and smoky. Grilled on the Arteflame grill for evenly seared, caramelized edges and topped with cinnamon sugar, they make a stunning and flavorful side dish or standalone snack.

Ingredients

• 4 medium sweet potatoes, scrubbed clean
• 2 tablespoons unsalted butter (melted)
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• Optional: pinch of cayenne pepper for a hint of heat

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins and place them in the center of the Arteflame grill's fire bowl.
2. Stack firewood over top of the oil-soaked napkins.
3. Light the paper to ignite the firewood.
4. Allow the grill to heat up for about 20 minutes. The center grill grate will reach over 1,000°F, and the surrounding flat top cooktop will have multiple heat zones for versatile cooking.

Step 2: Prep the Sweet Potatoes

1. Cut each sweet potato lengthwise into 6–8 wedges, depending on size.
2. In a small bowl, mix the brown sugar, cinnamon, sea salt, and optional cayenne pepper.
3. Brush or toss the wedges lightly with melted butter to coat evenly on all sides.
4. Sprinkle the wedges with half of the cinnamon sugar mixture, reserving the rest for after grilling.

Step 3: Grill the Sweet Potato Wedges

1. Place the wedges on the flat top cooktop of the Arteflame grill, closer to the center for more heat to achieve charred edges.
2. Grill for 5–7 minutes on each side or until fork-tender with a nice caramelized char.
3. While grilling, rotate and reposition the wedges to manage heat zones and prevent excessive charring.

Step 4: Finish and Serve

1. Once cooked and beautifully charred, remove the sweet potatoes from the grill.
2. Sprinkle with additional cinnamon sugar mixture while still hot.
3. Serve warm as a perfect side or appetizer.

Tips

• Use a metal spatula to rotate wedges for even caramelization.
• Do not overcrowd the griddle—keep space between wedges to promote crisp edges.
• Serve immediately for the best texture and flavor.

Variations

1. Maple Glazed: Replace brown sugar with maple syrup before grilling and drizzle more on top to finish.
2. Smoky BBQ: Toss with a blend of smoked paprika, sea salt, and a touch of garlic powder before grilling.
3. Zesty Lime: Squeeze fresh lime juice over grilled wedges and top with chili powder and chopped cilantro.
4. Honey Butter: Grill wedges with plain butter, then drizzle with honey and sea salt right before serving.
5. Parmesan Herb: After grilling, sprinkle with grated Parmesan, chopped rosemary, and black pepper.

Best pairings

• Grilled pork chops with apple cider glaze
• Charred Brussels sprouts with balsamic drizzle
• Grilled peach halves with honey and lemon
• Cold crisp hard cider or sweet tea

Conclusion

Grilling sweet potatoes on the Arteflame brings out their natural sweetness while giving them a crispy, smoky char. The cinnamon sugar topping enhances that flavor and makes these North Carolina-style wedges unforgettable. With little prep, no pots or pans, and virtually zero cleanup, this recipe proves that big flavor comes easy when you grill smart.