Grilled Oklahoma Sweet Potato Wedges

Introduction

These Oklahoma-grown sweet potatoes are a delicious, wholesome side that transforms beautifully on the Arteflame Grill. The high heat of the steel cooktop caramelizes the surface while keeping the inside tender. Grilled entirely on the flat griddle surface using rich butter, not only does this recipe taste incredible, but it also looks gorgeous served right off the grill.

Ingredients

• 3 large Oklahoma-grown sweet potatoes
• 3 tablespoons unsalted butter (melted)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)
• Fresh parsley or chives for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the fire bowl.
2. Stack your firewood over the soaked napkins.
3. Light the paper with a match or lighter—let the fire heat the grill for about 20 minutes.
4. You're ready to grill when the flat griddle's edge is medium-hot and the center grate is searing hot.

Step 2: Prepare the Sweet Potatoes

1. Scrub the sweet potatoes clean, leaving the skin on for texture and nutrients.
2. Slice each sweet potato lengthwise into wedges about 1/2 inch thick.
3. In a large bowl, toss the wedges with melted butter, paprika, garlic powder, salt, black pepper, and cayenne (if using).

Step 3: Grill the Wedges

1. Place the seasoned wedges on the hot outer ring of the Arteflame’s flat top griddle.
2. Grill the sweet potatoes for 6–8 minutes per side or until the outside is caramelized and crispy while the inside remains soft.
3. Use tongs to flip gently and rotate wedges across heat zones as needed to avoid over-charring.

Step 4: Serve

1. Transfer the grilled sweet potatoes to a large serving platter.
2. Garnish with chopped parsley or chives for a pop of color if desired.
3. Serve immediately and enjoy the crispy, smoky flavor straight off the grill.

Tips

• Use butter instead of oil for richer flavor and better caramelization.
• Keep wedges uniform in size for even cooking.
• Position wedges near the hotter inner edge to speed up browning and move to outer edge to keep them warm.
• The Arteflame's flat top distributes heat evenly, so you can grill multiple sides at once—great for meal prep or parties.

Variations

1. Spicy Tex-Mex Wedges: Add cumin, chili powder, and lime zest to the seasoning mix for a south-of-the-border twist.
2. Honey Butter Glazed Wedges: After grilling, drizzle with melted honey butter and a pinch of sea salt for a sweet finish.
3. BBQ Rub Sweet Potatoes: Use your favorite BBQ dry rub instead of the listed seasoning to match with grilled meat dishes.
4. Maple-Bacon Wedges: Add finely chopped cooked bacon bits and a light drizzle of maple syrup just before serving.
5. Garlic Rosemary Wedges: Add fresh chopped rosemary and minced garlic to the melted butter mix before coating the wedges.

Conclusion

Grilled to golden-brown perfection with a charred crust and soft interior, these Oklahoma sweet potato wedges are a celebration of simplicity and good fire cooking. Using the Arteflame, you’ll create a dish that’s as eye-catching as it is mouthwatering with virtually no cleanup required. Grilling just got more delicious.

Best Pairings

• Grilled Ribeye or NY Strip Steak using reverse sear method on the Arteflame
• Charred asparagus or grilled corn with sea salt and butter
• Cold IPA or a glass of dry rosé
• Crumbled feta or goat cheese sprinkled over the wedges
• Serving with a smoky chipotle aioli or herbed sour cream dip