Spicy Grilled Sweet Potato Wedges Recipe

Sweet potatoes: These are the star of the dish, providing a natural sweetness that pairs well with the spices.

Olive oil: Helps to coat the wedges and ensures they don't stick to the grill.

Smoked paprika: Adds a smoky, slightly sweet flavor to the wedges.

Chili powder: Brings heat and complexity to the dish.

Garlic powder: Adds a savory, umami flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and earthiness.

When grilling sweet potato wedges, ensure they are cut into uniform sizes to promote even cooking. To achieve perfect grill marks and prevent sticking, preheat the grill thoroughly and lightly oil the grates before placing the sweet potatoes on them. If you find the wedges are charring too quickly, move them to a cooler part of the grill or reduce the heat slightly. This will allow the sweet potatoes to cook through without burning the exterior.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for grilling.

• smoked paprika - Substitute with regular paprika: Regular paprika will provide a similar color and mild flavor, though it lacks the smoky element.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat, though it is spicier, so use less to taste.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though it will also add moisture.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the sweet potato wedges to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled wedges in an airtight container or resealable plastic bag. If you have a vacuum sealer, use it to remove excess air for longer freshness.
• Store the container or bag in the refrigerator. The wedges will stay fresh for up to 3-4 days.
• For freezing, arrange the cooled wedges in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the wedges are frozen solid.
• Transfer the frozen wedges to a resealable freezer bag or airtight container. Label with the date for easy tracking.
• Store the frozen wedges in the freezer for up to 2-3 months.
• To reheat, preheat your oven to 400°F (200°C). Place the wedges on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them on the grill for a few minutes on each side.
• Avoid microwaving the wedges, as this can make them mushy and less flavorful.

• Preheat your oven to 375°F (190°C). Spread the sweet potato wedges in a single layer on a baking sheet. Bake for about 10-15 minutes, or until they are heated through and slightly crispy.

• Use a skillet to reheat. Heat a bit of olive oil over medium heat. Add the sweet potato wedges and cook, turning occasionally, until they are warmed through and have regained some crispiness, about 5-7 minutes.

• For a quick fix, use the microwave. Place the sweet potato wedges on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the sweet potato wedges in a single layer in the basket. Air fry for 3-5 minutes, shaking the basket halfway through, until they are hot and slightly crispy.

• For a smoky flavor, reheat on the grill. Preheat your grill to medium heat. Place the sweet potato wedges on the grill and cook for 3-4 minutes on each side, or until they are heated through and have nice grill marks.

• Grill: Used to cook the sweet potato wedges, providing them with a smoky flavor and grill marks.

• Mixing bowl: Used to toss the sweet potato wedges with olive oil and spices to ensure they are evenly coated.

• Tongs: Essential for placing the sweet potato wedges on the grill and flipping them to ensure even cooking.

• Measuring spoons: Used to measure out the spices and olive oil accurately.

• Cutting board: Provides a stable surface to cut the sweet potatoes into wedges.

• Chef's knife: Used to cut the sweet potatoes into wedges.

• Basting brush: Optional, but can be used to apply additional olive oil to the wedges while they are grilling.

• Timer: Helps keep track of the cooking time to ensure the sweet potato wedges are cooked perfectly.

• Serving platter: Used to serve the grilled sweet potato wedges immediately after they are done cooking.

Pre-cut the wedges: Slice the sweet potatoes in advance and store them in water in the fridge to save time on prep day.

Mix the spices ahead: Combine the smoked paprika, chili powder, garlic powder, salt, and black pepper in a small container beforehand.

Use a grill basket: Place the sweet potato wedges in a grill basket for easier flipping and even cooking.

Microwave first: Microwave the sweet potato wedges for a few minutes before grilling to reduce cooking time on the grill.