Sweet & Smoky Grilled Sweet Potato Wedges are the perfect side dish to elevate your next barbecue or weeknight dinner with their caramelized edges and bold, smoky-sweet flavor. These wedges are ideal for summer cookouts, fall gatherings, or any time you crave a healthy yet indulgent treat. I first made these for a family grill-out last summer, and they were a total hit—everyone loved the crispy exterior and tender, sweet interior. Whether you’re pairing them with burgers, grilled chicken, or enjoying them as a snack with a dipping sauce, these Sweet & Smoky Grilled Sweet Potato Wedges are easy to make and guaranteed to impress.

With just 30 minutes and a handful of pantry staples, you’ll have a vibrant, flavorful side that’s as nutritious as it is delicious. Let’s dive into why this recipe will become your go-to and how to nail it every time!

Why You’ll Love These Sweet & Smoky Grilled Sweet Potato Wedges

Bold Flavor Combo: Sweet potatoes meet smoky spices for a perfect sweet-savory balance.
Quick and Easy: Ready in about 30 minutes, ideal for busy evenings or last-minute gatherings.
Healthy and Satisfying: Naturally sweet and packed with nutrients, they feel indulgent but are good for you.
Grill-Perfect Texture: Crispy on the outside, soft and creamy on the inside.
Versatile Side: Pairs with everything from barbecue to salads to tacos.
Customizable Heat: Adjust the spices to make them mild or fiery.
Crowd-Pleaser: Loved by all ages, making them great for family meals or parties.

Ingredients for These Sweet & Smoky Grilled Sweet Potato Wedges

Here’s what you’ll need to make these flavorful wedges, with tips for choosing the best ingredients:

Sweet Potatoes (2 large, about 1.5 lbs): Choose firm, smooth-skinned sweet potatoes with no soft spots. Orange-fleshed varieties are sweetest.
Olive Oil (3 tablespoons): Helps the wedges crisp up and carries the spices. Avocado oil is a good alternative.
Smoked Paprika (1 teaspoon): Adds a deep, smoky flavor. Use sweet or hot paprika depending on your preference.
Chili Powder (½ teaspoon): Brings a mild heat and earthy depth. Adjust or omit for less spice.
Garlic Powder (½ teaspoon): Enhances the savory notes. Fresh minced garlic can burn, so stick with powder.
Brown Sugar (1 teaspoon): Boosts the natural sweetness and helps caramelize the edges.
Salt (¾ teaspoon): Kosher or sea salt enhances all the flavors.
Black Pepper (¼ teaspoon): Adds a subtle kick. Freshly ground is best.
Optional: Fresh Cilantro or Parsley (1 tablespoon, chopped): Adds a fresh, colorful garnish.
Optional: Lime Wedges: A squeeze of lime brightens the flavors for serving.

Pro Tip: Pick sweet potatoes that are similar in size for even cooking, and scrub them well since the skin is edible and adds texture.

How to Make Sweet & Smoky Grilled Sweet Potato Wedges – Step-by-Step

These Sweet & Smoky Grilled Sweet Potato Wedges are simple to prepare and packed with flavor. Follow these steps for perfect results.

Preheat the Grill: Heat your grill to medium (about 375–400°F). Set up for direct heat if using charcoal. Clean and oil the grates to prevent sticking. Mini-Tip: A well-oiled grate ensures easy flipping and no torn wedges.
Prep the Sweet Potatoes: Scrub 2 large sweet potatoes and cut each into 8 wedges (cut lengthwise into quarters, then halve each quarter). Aim for even sizes for uniform cooking. Mini-Tip: No need to peel—the skin gets crispy and adds nutrients.
Season the Wedges: In a large bowl, toss the wedges with 3 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder, 1 teaspoon brown sugar, ¾ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Mini-Tip: Use your hands to massage the spices into the wedges for full coverage.
Grill the Wedges: Place the wedges on the grill, cut-side down, in a single layer. Grill for 8–10 minutes per side, turning once, until tender and slightly charred with grill marks. Mini-Tip: Close the grill lid to help cook the insides evenly without burning the outside.
Check for Doneness: Test a wedge with a fork—it should be soft inside but hold its shape. If not tender, grill for 2–3 more minutes. Mini-Tip: Move to a cooler part of the grill if they’re browning too fast.
Garnish and Serve: Transfer the wedges to a serving platter. Sprinkle with chopped cilantro or parsley and serve with lime wedges for squeezing, if desired. Serve hot or warm. Mini-Tip: A drizzle of hot honey adds an extra sweet-spicy kick.

Helpful Tips for Sweet & Smoky Grilled Sweet Potato Wedges

Meal Prep: Cut and season the wedges up to a day ahead, storing them in an airtight container in the fridge. Toss with oil just before grilling.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat on the grill, in a 400°F oven, or in an air fryer for 5–7 minutes to restore crispiness.
Reheating: Avoid microwaving, as it can make the wedges soggy. A quick grill or oven reheat keeps them crispy.
Pairing Ideas: Serve with grilled burgers, pulled pork, or fish tacos. They’re also great with a green salad or as a snack with ranch or chipotle mayo dip.
Creative Twists: Swap brown sugar for maple syrup for a fall vibe, add cayenne for extra heat, or toss with crumbled feta after grilling for a savory twist.
Make it Vegan: This recipe is naturally vegan—just ensure any dipping sauces you pair with it are plant-based.

FAQs About Sweet & Smoky Grilled Sweet Potato Wedges

Q: Can I make Sweet & Smoky Grilled Sweet Potato Wedges without a grill?
A: Yes! Roast them in a 425°F oven on a parchment-lined baking sheet for 25–30 minutes, flipping halfway, until crispy and tender.

Q: How do I keep the wedges from sticking to the grill?
A: Oil the grill grates generously and coat the wedges well with olive oil. Don’t flip them too early—wait for grill marks to form.

Q: Can I use regular potatoes instead of sweet potatoes?
A: Sure, but the flavor will be less sweet. Russet or Yukon Gold potatoes work well; adjust cooking time as they may cook faster.

Q: How do I make these wedges spicier?
A: Increase the chili powder to 1 teaspoon, add ¼ teaspoon cayenne, or drizzle with hot sauce after grilling for extra heat.

Q: Can I prep these wedges for a party?
A: Yes! Par-boil the wedges for 5 minutes, cool, season, and store in the fridge. Grill just before serving for quick prep.

I make these Sweet & Smoky Grilled Sweet Potato Wedges all summer long—they’re so easy and always disappear fast at barbecues. My favorite trick is to serve them with a side of chipotle mayo for dipping—it’s a game-changer! Try this recipe at your next grill session, and let me know in the comments how you like it or what you pair it with. What’s your favorite grilled side dish?