Grilled Sweet Potato Wedges
Serves 4 servings
Prep: 15 minutes • Cook: 25 minutes
Sweet potato wedges seasoned with smoky paprika, garlic, and cumin, then grilled until tender inside with lightly crisp, charred edges. Packed with fiber, potassium, and beta-carotene, they offer a nutrient-rich alternative to traditional fries while still delivering plenty of satisfying flavor.
Ingredients
- 2 large sweet potatoes
- 1 1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- Fresh lime wedges for serving, optional
Instructions
- Scrub the sweet potatoes and cut them lengthwise into evenly sized wedges. Place in a large pot, cover with cold water, and bring to a gentle boil.
- Parboil for 5 to 7 minutes, just until the wedges begin to soften but are still firm enough to hold their shape. Drain thoroughly and allow them to cool and dry for 5 to 10 minutes.
- Preheat the grill to medium-high heat, about 400°F. Gently toss the wedges with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Place the wedges on the hot grill with one cut side down and cook without moving for 3 to 4 minutes, until browned with visible grill marks.
- Turn onto the second cut side and grill for another 3 to 4 minutes, until lightly crisp and charred outside and tender in the center.
- Transfer to a serving platter, sprinkle with fresh parsley, and serve warm with fresh lime wedges, if desired.
Notes & Tips
- Parboiling helps the centers become tender without drying out or burning the outside. Do not overcook the wedges; they should still be firm enough to hold their shape.
- Allow the wedges to dry thoroughly after parboiling so they develop browned, lightly crisp edges instead of steaming.
- For a spicier version, add a pinch of cayenne pepper or chipotle powder to the seasoning.
- The wedges can also be cooked on the Blackstone over medium-high heat, turning occasionally until browned outside and tender in the center.
- For a sweeter variation, omit the cumin and lime and finish the hot wedges with a light sprinkle of cinnamon.
Nutrition:
190 cal • 3g protein • 6g fat • 34g carbs