These Grilled Sweet Potato Wedges made with three ingredients are quick and easy to make, they’ll be your new favorite Summer side dish.
It’s grilling season and whether you’re camping in the great outdoors or cooking on your backyard grill, you’re going to want to try these Healthy Grilled Sweet Potato Wedges.
This time of year our family likes to eat meals that we don’t have to cook inside. Mainly because even though we have central air, my kitchen gets super hot when you turn the oven on.
It’s not so bad in the winter months, though I’ve been known to turn the air on during our Christmas Eve celebrations because you know, that menopause thing. So we tend to grill a lot during the warmer months or make these “oven-less” meals.
I’ve been trying to update some old posts here on the blog by remaking some of our family’s old favorites. Through this process I realized that though I have a lot of main entrees, I didn’t have many grilled side dishes or vegetables.
I think it’s time to rectify that, don’t you think? I recently made Italian Style Grilled Street Corn; which was AMAZING and made these sweet potato wedges to go with it.
How do you make Grilled Sweet Potato Wedges?
Making sweet potato wedges on the grill is super simple. I’m pretty much a “grill novice” so if I can do it, you can too. For this recipe you’ll need sweet potatoes, extra virgin olive oil and Lawry’s Seasoned Salt.
I’ve never even used this salt until my daughter came home from college and had it in her kitchen pantry. You can read all about how she made her own meals at college in 63 Budget Friendly Meals for the First Time College Student.
Lawry’s is a combination of dry spices including paprika, turmeric, onion and garlic and really enhances the flavor in dishes without added MSG.
First, heat your grill to at least 350 degrees F. The temperature can be higher; especially while camping when it’s hard to regulate the heat. The hotter the fire, the quicker these potatoes will take to cook.
Wash the skins of the sweet potatoes with a vegetable brush; then cut them into wedges. My potatoes were pretty large so I got 8 wedges per potato.
Add the wedges to a bowl along with the EVOO and Lawry’s Seasoned Salt and toss to coat. Place the potatoes on the grill and cook 8-10 minutes; turning frequently so not to burn.
The potatoes are done when they’re crispy on the outside and soft when you can pierce the tip of a sharp knife through them.
Not only do these Grilled Sweet Potato Wedges make a healthy side dish, they’re deliciously flavorful too. Pair these with a nice steak and dinner is served! ~Enjoy!
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- Heat your grill to at least 350 degrees F. (The temperature can be higher; especially while camping when it's hard to regulate the heat. The hotter the fire, the quicker these potatoes will take to cook.)
- Wash the skins on the sweet potatoes with a vegetable brush; then cut them into wedges. (My potatoes were pretty large so I got 8 wedges per potato.)
- Add the wedges to a bowl along with the EVOO and Lawry's Seasoned Salt and toss to coat.
- Place the potatoes on the grill and cook 8-10 minutes; turning frequently so not to burn. (The potatoes are done when they're crispy on the outside and soft when you can pierce the tip of a sharp knife through them.)
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