Grilled Sweet Potato Wedges – Illinois BBQ Favorite

Introduction

Grilled sweet potato wedges are a delicious and simple side dish to complement any meal. These thick-cut sweet potatoes are grilled on the Arteflame, giving them a smoky-sweet flavor with a paprika rub that caramelizes beautifully. Cooking on the flat cooktop ensures an even sear without burning while locking in the natural sweetness of the potatoes. The Arteflame's versatile heat zones allow for perfect grilling, resulting in crispy edges and a soft, creamy center.

Ingredients

• 3 large sweet potatoes
• 4 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins.
3. Light the paper and allow the fire to burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Prep the Sweet Potatoes

1. Wash and scrub the sweet potatoes thoroughly.
2. Cut them into thick wedges, about 1-inch wide for even cooking.

Step 3: Season the Wedges

1. In a bowl, mix the melted butter, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Toss the sweet potato wedges in the butter mixture until well coated.

Step 4: Grill the Sweet Potatoes

1. Place the sweet potato wedges on the Arteflame flat cooktop, positioning them closer to the center for a hotter sear.
2. Grill for 5-7 minutes on each side, turning occasionally until they develop a golden-brown crust.

Step 5: Finish and Serve

1. Move the wedges to the cooler outer edges of the cooktop if they need more time to soften without burning.
2. Once fully cooked, remove from the grill and garnish with fresh parsley.
3. Serve hot and enjoy!

Tips

• Cut the sweet potatoes evenly to ensure uniform cooking.
• Use butter instead of oil for enhanced flavor.
• Adjust cooking placement based on heat zones—closer to the center for a crispier sear and the edges for slower cooking.
• Let the wedges sit for a couple of minutes before serving to allow flavors to meld.

Variations

• Spicy Chipotle: Add 1/2 tsp chipotle powder for a smoky heat.
• Honey Glazed: Drizzle with honey before serving for a sweet caramelized finish.
• Garlic Parmesan: Sprinkle with grated Parmesan and minced garlic after grilling.
• Cinnamon Sugar: Toss with cinnamon and a pinch of brown sugar for a dessert-style twist.
• Herb Infused: Mix in fresh rosemary and thyme for a savory kick.

Conclusion

These grilled sweet potato wedges are an easy and delicious side dish for any Illinois BBQ. The Arteflame grill ensures perfect caramelization without burning, and the buttery smoked paprika rub adds irresistible depth of flavor. Whether paired with grilled meats or enjoyed on their own, they elevate any meal with their crispy, tender texture.

Best Pairings

• Grilled Ribeye Steak – Reverse-seared to perfection.
• BBQ Chicken – Glazed with a tangy sauce.
• Grilled Corn on the Cob – Slathered with butter and spices.
• Garlic Butter Shrimp – Perfectly seared on the Arteflame.
• Fresh Garden Salad – Light and refreshing.