If you’re looking for a side dish that brings the smoky warmth of a summer grill with the cozy sweetness of fall, these grilled sweet potato wedges are calling your name. They’re crispy on the outside, tender in the center, and tossed with smoked paprika for that perfect pop of flavor. Trust me—this is the kind of simple magic that makes weeknight dinners or backyard BBQs feel *extra* special.
Why You’ll Love This Recipe
We made these grilled wedges over the summer for a family cookout, and they vanished *so* fast I had to throw on another batch before the burgers were even ready. It’s one of those recipes that’s laughably easy—but feels a little fancy with that whisper of smoky spice.
- Ready in under 30 minutes—yes, please!
- Easily made on a grill or grill pan
- Whole family–approved (even the picky eaters!)
- Naturally gluten-free and vegan
- Perfect for meal prep or a quick BBQ side
Ingredients Breakdown
Essentials
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley (optional, for garnish)
Pro Tips
- Choose sweet potatoes with a uniform shape for even cutting and cooking.
- Use avocado oil for a higher smoke point if grilling at very high heat.
- Can’t find smoked paprika? Mix regular paprika with a pinch of cumin for a little DIY smoky flair.
Step-by-Step Instructions
- Scrub the sweet potatoes clean and pat dry. No need to peel—just slice each potato lengthwise into wedges (about 6–8 per potato).
- Place in a large bowl. Drizzle with olive oil, then toss with smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F). Lightly oil the grates to prevent sticking.
- Arrange the sweet potato wedges cut-side down on the hot grill. Cook for about 3–4 minutes per side, turning occasionally until they have nice grill marks and are tender when pierced with a fork.
- Remove from grill and sprinkle with a touch more salt if desired. Garnish with chopped fresh parsley for a pop of color. Serve warm!
Chef’s Tips and Tricks
- Microwave the wedges for 2–3 minutes before grilling to reduce cook time (especially helpful on busy nights).
- Don’t overcrowd the grill—give them space to crisp up properly.
- Rotate just once or twice for those picture-perfect grill marks!
Recipe Variations and Serving Suggestions
- Add a sprinkle of feta and a drizzle of honey for a sweet-savory finish.
- Serve with garlic aioli, chipotle mayo, or your go-to dipping sauce.
- For a spicy kick, toss with a pinch of cayenne pepper or chili flakes!
- Pair with grilled chicken, veggie burgers, or even stick them in tacos—yes, sweet potato taco filler is a thing!
FAQs
Can I bake these instead of grilling?
Absolutely! Line a baking sheet with parchment and roast at 425°F for 25–30 minutes, flipping halfway through.
How do I store leftovers?
Cool completely and store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture.
Do these freeze well?
They’re best fresh, but you can freeze them once grilled. Reheat from frozen in a 400°F oven until hot and crispy again.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Slice sweet potatoes into wedges. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Preheat grill to medium-high. Grill wedges 3–4 minutes per side until tender and lightly charred. Garnish and serve warm.
Nutrition: 180 calories per serving
If you give these smoky grilled sweet potatoes a go, let me know how they turned out by dropping a comment below! Don’t forget to snap a pic and tag me on Instagram @thekitchensaid—I absolutely LOVE seeing your kitchen creations. Let’s make dinner delicious, together!
