South Carolina Grilled Sweet Potato Wedges

Introduction

Sweet, smoky, and fork-tender—these South Carolina Grilled Sweet Potato Wedges showcase how the Arteflame grill brings out deep caramelized flavors in vegetables. Grilling the wedges on the flat cooktop with real wood fire infuses them with a savory depth and perfect golden sear. Tossed in warm honey butter and sprinkled with sea salt, these will impress your guests and satisfy every bite.

Ingredients

• 3 large sweet potatoes, washed and scrubbed
• 3 tbsp melted unsalted butter
• 1 tbsp honey
• 1 1/2 tsp sea salt (plus more to taste)
• 1/2 tsp ground cinnamon (optional)
• 1/2 tsp smoked paprika (optional for a smoky twist)
• Chopped fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the paper and allow the grill to heat up for about 20 minutes until the flat cooktop and center grate are hot and ready for grilling.

Step 2: Prepare the Sweet Potatoes

1. Slice the sweet potatoes lengthwise into thick wedges (8-10 wedges per potato).
2. No need to peel—the skin crisps up beautifully on the grill and adds texture.
3. If desired, lightly toss wedges in a mixture of sea salt, cinnamon, and smoked paprika before grilling.

Step 3: Grill the Wedges

1. Place sweet potato wedges directly on the flat cooktop near the center for a strong sear.
2. Use a bit of butter on the flat top for rich flavor and golden crust.
3. Grill for 12–15 minutes, turning every 4–5 minutes until each side is caramelized and tender.
4. Move wedges outward if they begin to cook too quickly near the center.

Step 4: Make the Honey Butter

1. In a small bowl (optional: use a small cast iron skillet on the Arteflame), stir melted butter and honey together until combined.

Step 5: Finish and Serve

1. Remove the grilled sweet potato wedges and while still hot, toss them in the honey butter.
2. Sprinkle generously with sea salt.
3. Garnish with chopped parsley and serve immediately straight from the grill.

Tips

• Cut wedges evenly to ensure consistent cooking.
• Keep a butter cube near the flat top to brush on toward the end for a final glossy finish.
• Use the hotter inner ring of the cooktop first for that delicious crust, then finish cooking on the cooler outer edge.
• Use a metal spatula to easily flip and move the wedges without tearing the sear.
• If you're prepping other items on the grill, sweet potatoes go great alongside grilled meats and veggies.

Variations

1. Maple Chipotle Wedges: Replace honey with maple syrup and add a pinch of chipotle chili powder for sweet heat.
2. Lime Chili Wedges: Add fresh lime zest, juice, and chili powder right after grilling for a tangy kick.
3. Bourbon Glazed Wedges: Mix melted butter with a spoonful of bourbon and brown sugar in place of honey.
4. Garlic Herb Wedges: Toss wedges in garlic-infused butter and sprinkle with chopped rosemary and thyme.
5. Parmesan Crusted Wedges: Dust the grilled wedges with finely grated Parmesan and paprika as they come off the grill.

Best pairings

• Reverse-seared ribeye or pork chops cooked on the center grill grate
• Grilled asparagus with lemon zest on the flat cooktop
• Smoked sausage slices caramelized near the center heat zone
• Fresh peach and arugula salad with balsamic drizzle
• Spiced apple cider or a smoky bourbon cocktail

Conclusion

The Arteflame Grill turns simple sweet potatoes into smoky-sweet masterpieces. With the honey butter glaze and a flame-grilled sear, they’re the ultimate side or meatless main. Try them and experience what open-fire cooking does to elevate even basic vegetables into gourmet dishes. Cleanup is easy, and you'll love cooking everything on one surface—every wedge sizzling to perfection, never burning.