Grilled Sweet Potato Wedges (North Carolina Style) | Arteflame

Introduction

There is something undeniably magical about the aroma of brown sugar and cinnamon caramelizing over an open wood fire. These Smoky North Carolina Sweet Potato Wedges are the culinary equivalent of a warm hug on a crisp evening. By using the intense heat of the Arteflame, we achieve a texture contrast that oven-roasting simply cannot match—a shattering, sugary crust giving way to a velvety, melting interior. It is a sensory experience that brings the rustic charm of Southern cooking right to your backyard.

Why This Recipe is a Keeper

I love this dish because it walks the fine line between savory side and sweet indulgence. It is the ultimate crowd-pleaser, pairing just as beautifully with a weekday steak as it does with slow-smoked BBQ pork. The preparation is minimal, but the flavor payoff is massive, making you look like a grill master with very little effort. Plus, cooking the entire side dish on the flat top means fewer dishes to clean inside!

Kitchen Wisdom for the Grill

• Master the Heat Zones: The secret to avoiding burnt sugar is utilizing the Arteflame's temperature gradient. Sear near the center for color, then move wedges to the outer ring to roast through gently without scorching.
• Uniformity Matters: Cut your wedges into equal sizes to ensure they finish cooking at the same time.
• Don't Rush the Flip: Let the potatoes develop a solid crust before turning; if they stick, they aren't ready yet.

Make It Your Own

If you need a dairy-free option, simply swap the butter in the glaze for coconut oil or extra virgin olive oil. For a strictly savory twist, omit the brown sugar and cinnamon entirely, swapping them for garlic powder, smoked paprika, and fresh rosemary.

Ingredients

The Produce

• 4 large North Carolina sweet potatoes (scrubbed clean, skin-on)
• 2 tablespoons olive oil or melted vegetable shortening

The Seasoning Blend

• 1 tablespoon brown sugar (packed)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon smoked paprika (for that extra depth)
• 1/8 teaspoon cayenne pepper (optional, for a Southern kick)

The Glaze & Garnish

• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey or maple syrup
• 1 tablespoon fresh parsley, chopped

Instructions

Step 1: Prepare the Grill and Potatoes

1. Fire up your Arteflame grill. Build a medium-sized fire in the center to allow the plancha cooktop to reach a temperature of roughly 400°F to 450°F. You want a consistent, medium-high heat.
2. While the grill heats up, thoroughly wash and scrub the sweet potatoes to remove any dirt. Dry them completely with a paper towel.
3. Cut the potatoes lengthwise into wedges. Depending on the size of the potato, you should get 6 to 8 wedges per potato. Try to keep them uniform in thickness to ensure even cooking.

Step 2: Season the Wedges

1. In a small bowl, whisk together the brown sugar, cinnamon, salt, nutmeg, smoked paprika, and cayenne pepper.
2. Place the sweet potato wedges in a large mixing bowl. Drizzle with the olive oil or melted shortening, tossing until every wedge is evenly coated.
3. Sprinkle the seasoning blend over the potatoes and toss again, ensuring the spices adhere to all sides of the wedges.

Step 3: Grill to Perfection

1. Apply a thin layer of oil to the flat cooktop surface of your Arteflame.
2. Place the wedges directly onto the cooktop, ensuring one of the cut sides is facing down. Do not overcrowd the grill; give them space to sear.
3. Grill for about 5-7 minutes per side. You are looking for deep grill marks and a caramelized brown crust. If they are browning too fast before softening, move them slightly further away from the center fire.
4. Flip carefully to sear the other cut side for another 5-7 minutes.

Step 4: Glaze and Serve

1. Once the potatoes are fork-tender and beautifully charred, move them to the outer, cooler edge of the grill to keep warm.
2. Mix the melted butter and honey in a small heat-safe cup or bowl (you can place this on the grill's edge to warm up).
3. Brush the warm glaze over the grilled wedges right before serving.
4. Garnish with fresh chopped parsley and serve immediately while hot.

Tips

Grilling sweet potatoes on a flat-top requires a bit of strategy to ensure they cook through without burning the sugar in the rub. The most critical tip is to utilize the heat zones of your Arteflame. Start the searing process closer to the center to lock in flavor and create that irresistible crust. However, sweet potatoes are dense and take time to soften in the middle. Once you have achieved your desired color, move the wedges toward the outer ring of the cooktop. This allows them to roast gently at a lower temperature, ensuring the inside becomes fluffy while the outside stays crisp.

Additionally, don't peel the potatoes. The skin holds the wedge together and adds a wonderful texture and nutritional value. If you find your potatoes are exceptionally large or thick, you can par-boil them for about 5-8 minutes before slicing and grilling. This shortcuts the cooking time on the grill, allowing you to focus purely on getting that perfect char. Lastly, always test for doneness with a fork; it should slide in with zero resistance when they are ready to come off the heat.

Variations

While the classic North Carolina sweet/savory mix is a crowd-pleaser, sweet potatoes are incredibly versatile canvases for flavor. You can easily adapt this recipe to suit the main course you are serving. Here are a few creative twists to try on your grill:

• The Savory Herb: Omit the sugar and cinnamon. Instead, season with garlic powder, fresh rosemary, cracked black pepper, and sea salt. Finish with a squeeze of fresh lemon juice.
• The Spicy Southwest: Swap the cinnamon for chili powder and cumin. Serve with a side of lime crema or chipotle mayo for dipping.
• The Dessert Wedge: Lean into the sweetness by increasing the cinnamon and sugar. After grilling, drizzle with marshmallow creme and top with toasted crushed pecans for a grilled take on sweet potato casserole.
• The Umami Blast: Glaze the finished wedges with a mixture of miso paste, maple syrup, and soy sauce, then top with sesame seeds and scallions.
• Bacon Wrapped: Wrap each wedge in a half-slice of bacon before grilling. The bacon fat renders into the potato, eliminating the need for extra oil.

Best pairings

These Smoky North Carolina Grilled Sweet Potato Wedges are robust enough to stand alongside rich, heavy proteins, yet light enough to accompany delicate dishes. Their natural sweetness makes them the absolute perfect counterpoint to spicy or smoky meats. In the realm of BBQ, they are a natural best friend to slow-smoked pulled pork or vinegar-based barbecue chicken, as the sugar in the potato cuts through the acidity of the vinegar sauce.

For a steakhouse vibe, pair these wedges with a ribeye or porterhouse cooked on the center grate of your Arteflame. The char on the steak mirrors the char on the potatoes beautifully. If you are going for a lighter meal, they serve as a hearty side to grilled salmon or trout. For a vegetarian feast, serve these alongside grilled portobello mushrooms and a crisp kale salad. Drink-wise, an oaky Chardonnay or a dark amber ale pairs wonderfully with the caramelized notes of the dish.

Conclusion

There is a rustic elegance to cooking root vegetables over an open fire that modern kitchen appliances simply cannot replicate. These North Carolina Grilled Sweet Potato Wedges capture the essence of outdoor cooking—simple ingredients, transformed by fire and smoke into something extraordinary. The Arteflame grill makes this process seamless, providing the perfect surface to achieve that restaurant-quality sear while keeping the process fun and engaging.

We hope this recipe becomes a staple in your grilling rotation. It is a dish that speaks to the comfort of home cooking while offering the excitement of live-fire cuisine. Whether you stick to the traditional cinnamon-sugar dust or experiment with a spicy chipotle variation, the results are guaranteed to be delicious. So, gather your friends, light the fire, and enjoy the sweet, smoky rewards of your labor. Don't forget to share your culinary creations with us!