Grilled Sweet Potato Wedges (South Carolina Style) | Arteflame

Introduction

There is something undeniably magical about the collision of earthiness and tang that defines true Southern barbecue. Imagine biting into a wedge where the exterior is caramelized to a crispy mahogany, while the inside remains pillowy soft and sweet. These South Carolina-style grilled sweet potato wedges capture the essence of a Lowcountry cookout, bringing warmth and comfort to your backyard, whether it is a humid July afternoon or a crisp autumn evening. The aroma of slightly charred sugars mixing with the sharp scent of mustard is enough to gather everyone around the grill before dinner is even served.

The Perfect Flavor Balance

What makes this recipe an absolute winner is the legendary "Carolina Gold" sauce. The zesty, mustard-based glaze cuts right through the natural sugars of the root vegetable, creating a sweet-savory tug of war that is completely addictive. Unlike standard oven roasting, using the Arteflame cooktop guarantees that irresistible char without drying out the center. It is a side dish robust enough to steal the spotlight from the main course, yet simple enough to throw together for a weeknight meal.

Kitchen Wisdom

• Manage Your Zones: Start the wedges closer to the fire for a hard sear, then move them to the cooler outer edge to roast through gently so they do not burn.
• Glaze Late: Honey burns quickly! Apply the sauce only during the final two minutes of cooking to get sticky caramelization rather than bitterness.
• Par-boil for Speed: If you are short on time, boil the wedges for 5 minutes before grilling to ensure a creamy interior.

Easy Swaps

For a vegan-friendly version, simply swap the honey for maple syrup or agave. If you prefer a kick of heat, add a pinch of cayenne or red pepper flakes to the mustard base to wake up the palate.

Ingredients

The Produce

• 4 large sweet potatoes, scrubbed clean and dried
• 3 tablespoons olive oil or grapeseed oil (for high heat searing)
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika (optional)

South Carolina Gold Sauce

• 3/4 cup yellow mustard
• 1/3 cup honey
• 1/4 cup apple cider vinegar
• 2 tablespoons ketchup
• 1 tablespoon brown sugar, packed
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• A dash of hot sauce (cayenne-based preferred)

Instructions

Step 1: Prepare the Sweet Potato Wedges

1. Wash the sweet potatoes thoroughly to remove any dirt. Leaving the skin on adds texture and nutrients.
2. Slice each sweet potato lengthwise in half, then cut each half into 3 or 4 wedges, depending on the size of the potato. You want them thick enough to hold up on the grill but thin enough to cook through.
3. In a large mixing bowl, toss the wedges with the olive oil, sea salt, black pepper, and smoked paprika until they are evenly coated.

Step 2: Make the Gold Sauce

1. While the grill heats up, prepare your sauce. In a medium bowl, whisk together the yellow mustard, honey, apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, garlic powder, and hot sauce.
2. Whisk until the sugar has completely dissolved and the sauce is smooth. Set this aside for glazing later.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Allow it to burn down until the center grate is extremely hot and the flat steel cooktop reaches a medium-high searing temperature (around 400°F to 450°F).
2. Lightly oil the flat cooktop surface where you intend to place the potatoes.

Step 4: Grill the Wedges

1. Place the sweet potato wedges directly onto the flat cooktop. Arrange them cut-side down first to get a good sear.
2. Grill for about 5-7 minutes per side. You are looking for a deep golden-brown crust. If they are browning too fast but still hard in the middle, move them further away from the center fire to the cooler outer edges of the cooktop to roast gently.
3. Test for doneness by piercing the thickest part with a fork; it should slide in easily.

Step 5: Glaze and Serve

1. During the last 2 minutes of cooking, brush the South Carolina Gold sauce generously over the wedges.
2. Let the sauce caramelize slightly on the hot steel, but be careful not to burn the sugars.
3. Remove from the grill and serve immediately with extra sauce on the side for dipping.

Tips

Cooking sweet potatoes on an Arteflame requires managing your heat zones effectively to ensure they are crispy on the outside but soft on the inside. Since sweet potatoes are dense, they take longer to cook than other vegetables. A pro tip is to utilize the different heat zones of the flat top: start them closer to the center to get that beautiful sear, then move them to the outer edge to finish cooking through without charring the skin. If you are short on time, you can par-boil the wedges in salted water for about 5 minutes before tossing them in oil and grilling; this cuts the grilling time in half and guarantees a fluffy interior. Lastly, because the sauce contains honey and sugar, do not apply it until the very end of the cooking process to prevent it from burning and becoming bitter.

Variations

While the classic South Carolina mustard base is delicious, you can easily tweak this recipe to suit different palates or dietary needs. The versatility of the sweet potato allows it to carry both savory and sweet profiles exceptionally well. Here are a few ways to mix things up while keeping the core technique the same:

• Spicy Kick: Add a teaspoon of cayenne pepper or crushed red pepper flakes to the mustard sauce for serious heat.
• Savory Herb: Skip the glaze and instead toss the grilled wedges in melted butter, fresh rosemary, and thyme right before serving.
• Maple Bacon: Substitute maple syrup for the honey in the sauce and top the finished wedges with crispy crumbled bacon.
• Tex-Mex Style: Swap the mustard sauce for a lime-cilantro vinaigrette and dust the potatoes with chili powder and cumin.
• Vegan Option: Replace the honey with maple syrup or agave nectar to make the entire dish plant-based.

Best pairings

These South Carolina grilled sweet potato wedges are robust enough to stand on their own, but they truly shine when paired with other backyard barbecue staples. The tangy mustard sauce bridges the gap between rich, fatty meats and the sweetness of the potato. For a traditional Southern feast, serve these alongside smoked pork ribs or pulled pork sandwiches; the acidity in the gold sauce cuts through the richness of the pork perfectly. They also pair wonderfully with grilled chicken thighs or cedar-plank salmon for a lighter meal. To round out the plate, add a side of tangy vinegar-based coleslaw or braised collard greens. The contrast of textures—crunchy slaw, tender greens, and crispy potatoes—creates a well-rounded and satisfying dining experience.

Conclusion

Mastering these South Carolina grilled sweet potato wedges on your Arteflame is an easy way to elevate your outdoor cooking repertoire. The dish brings a taste of the Lowcountry right to your patio, combining simple ingredients with the sophisticated flavor of wood-fired cooking. Whether you are hosting a summer barbecue or looking for a comforting fall side dish, these wedges deliver a complexity of flavor that is hard to beat. The crispy exterior, the meltingly soft interior, and that unmistakable zing of mustard sauce create a bite that family and friends will request time and time again. Fire up the grill, whip up the sauce, and enjoy the perfect fusion of sweet, smoky, and tangy flavors.