Wyoming Grilled Sweet Potato Wedges

Introduction

Grilling vegetables on the Arteflame grill is a treat. These Wyoming Grilled Sweet Potato Wedges are lightly spiced and finished to golden crisp perfection on the flat top griddle. With their natural sweetness and a buttery sear, they are a side dish you’ll want to pair with almost every grilled meal.

Ingredients

• 3 large sweet potatoes, scrubbed clean
• 2 tbsp melted butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• Salt and freshly cracked black pepper, to taste
• Fresh thyme leaves for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place them in the bottom of the grill fire area.
3. Stack firewood on top of the napkins.
4. Light the paper napkins to ignite the firewood.
5. Wait about 20 minutes for the cooktop and center grill grate to get hot. The flat top should be sizzling and ready.

Step 2: Prepare the sweet potatoes

1. Cut each sweet potato lengthwise into 8 wedges (you should end up with about 24 wedges).
2. Place them in a large bowl.
3. Drizzle the melted butter over the wedges.
4. Sprinkle with smoked paprika, garlic powder, optional cayenne, salt, and pepper.
5. Toss to evenly coat the wedges with the seasoning mixture.

Step 3: Grill the sweet potato wedges

1. Place the wedges skin side down towards the cooler edge of the flat top griddle for slower, even cooking.
2. Rotate them periodically, shifting them closer to the center cooktop area for a buttery sear and crispy edges, but always avoid burning.
3. Cook for 15–20 minutes, turning occasionally, until they are golden brown on each side and fork-tender.

Step 4: Serve and garnish

1. Remove the sweet potato wedges from the grill.
2. Sprinkle with some fresh thyme leaves, if desired.
3. Serve immediately while hot and crispy.

Tips

• Use butter instead of oil—it enhances the natural sweetness of the sweet potatoes.
• Grill the wedges closer to the outer edge of the cooktop first to slowly tenderize the potatoes, then finish near the center for a crisp edge.
• Add more cayenne if you prefer extra heat.
• Do not peel the sweet potatoes—the skin helps hold the wedges together beautifully while grilling.
• Make extra—they disappear fast!

Variations

1. Maple Glazed: Add a drizzle of maple syrup in the final 5 minutes of grilling to caramelize the wedges.
2. Parmesan Herb: Toss wedges in melted butter, chopped rosemary, and grated parmesan before grilling.
3. Spicy Chipotle: Use chipotle chili powder instead of paprika and serve with a lime crema dip.
4. Cinnamon Sugar: For a sweet twist, use cinnamon and light brown sugar in place of the spices, and serve as a dessert-style side.
5. Garlic Butter + Chive: Melt garlic into the butter before tossing the wedges, garnish with chopped fresh chives.

Best pairings

• Reverse-seared Ribeye or NY Strip from the center grill grate
• Grilled corn on the cob with herb butter
• Grilled pineapple slices with cinnamon
• Chimichurri-marinated flank steak
• Fresh cilantro-lime slaw

Conclusion

These Wyoming Grilled Sweet Potato Wedges are a must-have at any grilling session. Whether you're cooking for a crowd or crafting the perfect side for your reverse-seared steak, the natural sweetness and crisped edges offer that irresistible bite every time, especially when made on the Arteflame grill.