Grilled Sweet Potato Wedges (Wyoming Style) | Arteflame

Introduction

There is something soul-satisfying about the scent of woodsmoke mingling with caramelized brown sugar. These Wyoming-style sweet potato wedges capture that rugged spirit perfectly. The moment they hit the hot steel, the sugars in the dry rub transform into a glossy, spiced crust, while the inside remains impossibly fluffy. It reminds me of campfire cooking under a vast western sky—rustic, comforting, and utterly delicious. Whether you are looking for a hearty side for a steak dinner or a standalone snack, these wedges deliver a warmth that feels like a hug on a plate.

Why This Recipe Works

I adore this recipe because it creates a sophisticated flavor profile with minimal effort. It balances the natural sweetness of the tuber with a smoky, savory kick from the "Wyoming Sunset" rub. Unlike oven-roasting, which can sometimes dry potatoes out, the solid steel cooktop of the Arteflame locks in moisture, creating a texture contrast that is restaurant-quality yet easy enough for a weeknight BBQ.

Kitchen Wisdom

• Watch your heat zones: Since the rub contains sugar, avoid the center inferno. Cook these in the medium-heat zone to caramelize the crust without scorching it.
• Uniformity is key: Cut your wedges to the same thickness so they finish cooking at the same time, preventing some from being underdone while others burn.
• Don't skip the oil: A generous coating of oil helps the spices adhere and ensures that signature golden sear on the griddle.

Make It Your Own

If you are watching your sugar intake, swap the brown sugar for a dash of maple syrup brushed on near the end of cooking, or go fully savory with garlic powder and rosemary. For a dairy-free creamy finish, try a drizzle of tahini instead of butter or cheese.

Ingredients

The Produce

• 4 large sweet potatoes, scrubbed clean and dried
• 3 tablespoons olive oil (or avocado oil for higher heat tolerance)

The "Wyoming Sunset" Dry Rub

• 2 tablespoons brown sugar, packed
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

Step 1: Prep the Potatoes

1. Begin by washing the sweet potatoes thoroughly to remove any dirt. Leave the skin on for texture and nutrition.
2. Slice each sweet potato lengthwise in half, then slice each half into 3 or 4 wedges, depending on the size of the potato. Try to keep the wedges uniform in thickness to ensure they cook at the same rate.

Step 2: Season the Wedges

1. In a small mixing bowl, combine the brown sugar, smoked paprika, chili powder, thyme, cumin, salt, pepper, and cayenne. Mix until well blended and no clumps of sugar remain.
2. Place the sweet potato wedges in a large bowl. Drizzle with the olive oil and toss until every wedge is glistening.
3. Sprinkle the spice mixture over the potatoes, tossing continuously to ensure an even coating on all sides.

Step 3: Fire Up the Arteflame

1. Light your Arteflame grill. Aim for a medium-hot fire. You want the flat cooktop griddle to be hot enough to sear, but not so hot that it burns the sugar in the rub immediately.
2. Allow the cooktop to heat up for about 15–20 minutes. Lightly oil the surface where you plan to cook.

Step 4: Grill to Perfection

1. Place the wedges on the flat cooktop, cut-side down. Do not overcrowd them; give them space to sear.
2. Grill for about 5–7 minutes per side. You are looking for a deep caramelized crust. If they are browning too fast but still hard in the middle, move them further away from the center fire opening to a cooler zone.
3. Test for doneness with a fork; they should be tender on the inside and crispy on the outside. Remove from heat and serve immediately.

Tips

Perfecting sweet potato wedges on a flat-top grill requires managing your heat zones effectively. Because this specific rub contains brown sugar, placing the wedges directly on the hottest part of the center grate (closest to the flames) might scorch the spices before the potato cooks through. Instead, utilize the medium-heat zone of the Arteflame cooktop. This allows the sugars to caramelize slowly into a sticky, delicious glaze rather than burning to a crisp. If your wedges are cut particularly thick, you can use a basting cover (dome) over them for the first few minutes. This traps the heat and steams the insides, accelerating the cooking process without drying them out. Always ensure your griddle is well-seasoned and oiled before placing the potatoes down to prevent sticking and to ensure that signature, restaurant-quality sear.

Variations

While the Wyoming rub offers a classic Western flavor profile, sweet potatoes are incredibly versatile canvases for flavor experimentation. You can easily pivot this recipe to match the main course you are serving or to suit specific dietary preferences. If you prefer a more dessert-like approach, swap the chili powder and cumin for cinnamon and nutmeg, finishing with a drizzle of honey. For a spicy kick that leans towards Tex-Mex, increase the cayenne, remove the sugar, and add a dash of lime zest and cilantro right before serving. You can also go strictly savory-herb by ditching the sugar entirely and doubling down on fresh rosemary, garlic powder, and onion salt.

• Spicy Chipotle: Add chipotle powder instead of paprika.
• Garlic Herb: Use minced garlic, rosemary, and thyme (no sugar).
• Maple Glazed: Brush with maple syrup during the last minute of grilling.
• Cajun Style: Use a pre-mixed Cajun seasoning for a bayou twist.
• Truffle Parmesan: Toss with truffle oil and parmesan cheese after grilling.

Best pairings

These grilled sweet potato wedges are robust enough to stand alongside hearty proteins without getting lost on the plate. They are the quintessential partner for a ribeye steak or a smoked brisket, as the earthiness and sweetness of the potato cut through the rich fattiness of the meat perfectly. They also pair exceptionally well with pork chops or grilled chicken thighs glazed in BBQ sauce, mirroring the sweet and savory elements of the glaze. For a lighter or vegetarian spread, serve these alongside grilled portobello mushrooms, a fresh arugula salad with lemon vinaigrette, or black bean burgers. The smokiness from the Arteflame ties the whole meal together.

• Grilled Ribeye Steak: The ultimate savory contrast.
• BBQ Pork Ribs: Complements the sweet sauce.
• Smoked Chicken Quarters: A rustic, hearty meal.
• Bison Burgers: Keeps with the Wyoming theme.

Conclusion

Once you try these Wyoming-style grilled sweet potato wedges, you will likely retire your baking sheets and oven-roasting pans for good. The Arteflame grill imparts a unique texture—crispy and caramelized on the outside while remaining pillowy soft on the inside—that is nearly impossible to replicate with any other cooking method. The "Wyoming Sunset" rub bridges the gap between sweet and savory, making this dish a crowd-pleaser for adults and kids alike. It is simple enough for a weeknight dinner yet impressive enough for a weekend cookout. Fire up the grill, gather your friends, and enjoy a side dish that truly embodies the bold, adventurous flavors of open-fire cooking.