Mohamed Shili These grilled sweet potato wedges are crispy on the outside, soft on the inside, and full of smoky, sweet flavors. The maple-Dijon glaze adds a delicious caramelized finish, making them a perfect side dish for any barbecue!
Ingredients Needed:
- 3 sweet potatoes, cooked through, cut into wedges
- Canola oil, for brushing
- 1 tablespoon Bobby Flay Poultry Rub
- Kosher salt and black pepper
- 1/4 cup maple syrup
- 2 to 3 tablespoons Dijon mustard
How To Make Grilled Sweet Potato Wedges?
- Preheat the grill: Heat your grill to medium-high and lightly oil the grates.
- Season the potatoes: Brush the sweet potato wedges with canola oil, then sprinkle with poultry rub, salt, and black pepper.
- Grill the wedges: Place them on the grill and cook for a few minutes per side until grill marks appear and they are slightly crispy.
- Make the glaze: In a small bowl, mix the maple syrup and Dijon mustard.
- Glaze and caramelize: Brush the glaze over the wedges, turning them a few times on the grill until caramelized.
- Serve and enjoy: Remove from the grill and serve warm as a delicious side dish!
Recipe Tips:
- Cook the Sweet Potatoes First: Boil or microwave the sweet potatoes until they are just tender before grilling. This helps them cook evenly and prevents them from burning on the grill while still being raw inside.
- Use Enough Oil: Brush the wedges with a good amount of canola oil before grilling. This helps them get crispy on the outside, prevents sticking, and gives them a nice charred look.
- Don’t Overcrowd the Grill: Place the wedges in a single layer with some space between them. This allows them to cook evenly and develop those beautiful grill marks without steaming each other.
- Brush on the Glaze at the Right Time: Wait until the last few minutes of grilling before adding the maple-Dijon glaze. If you add it too early, the sugar in the maple syrup might burn instead of caramelizing.
- Let Them Rest Before Serving: After removing the wedges from the grill, let them sit for a couple of minutes. This helps the flavors settle and makes them easier to handle without breaking apart.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover sweet potato wedges cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Reheat: Preheat the air fryer to 350°F. Place the wedges in a single layer and heat for 4–5 minutes until warm and crispy.
Nutrition Facts:
- Calories: 180 kcal
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 450mg
- Total Carbohydrate: 35g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 2g
Try More Bobby Flay Recipes:
- Garlic and Herb Grilled Sweet Potato Fries
- Bobby Flay Sweet Potato Gratin
- Bobby Flay Twice Baked Sweet Potatoes
Grilled Sweet Potato Wedges
Description
These grilled sweet potato wedges are crispy on the outside, soft on the inside, and full of smoky, sweet flavors. The maple-Dijon glaze adds a delicious caramelized finish, making them a perfect side dish for any barbecue!
Ingredients
Instructions
- Preheat the grill: Heat your grill to medium-high and lightly oil the grates.
- Season the potatoes: Brush the sweet potato wedges with canola oil, then sprinkle with poultry rub, salt, and black pepper.
- Grill the wedges: Place them on the grill and cook for a few minutes per side until grill marks appear and they are slightly crispy.
- Make the glaze: In a small bowl, mix the maple syrup and Dijon mustard.
- Glaze and caramelize: Brush the glaze over the wedges, turning them a few times on the grill until caramelized.
- Serve and enjoy: Remove from the grill and serve warm as a delicious side dish!
Notes
- Cook the Sweet Potatoes First: Boil or microwave the sweet potatoes until they are just tender before grilling. This helps them cook evenly and prevents them from burning on the grill while still being raw inside.
- Use Enough Oil: Brush the wedges with a good amount of canola oil before grilling. This helps them get crispy on the outside, prevents sticking, and gives them a nice charred look.
- Don’t Overcrowd the Grill: Place the wedges in a single layer with some space between them. This allows them to cook evenly and develop those beautiful grill marks without steaming each other.
- Brush on the Glaze at the Right Time: Wait until the last few minutes of grilling before adding the maple-Dijon glaze. If you add it too early, the sugar in the maple syrup might burn instead of caramelizing.
- Let Them Rest Before Serving: After removing the wedges from the grill, let them sit for a couple of minutes. This helps the flavors settle and makes them easier to handle without breaking apart.
Grilled Sweet Potato Wedges