This recipe appears in:Grilling: Sweet Potato Wedges
About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- For the Seasoning:
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 4 medium sweet potatoes, scrubbed and each cut into 8 equal wedges
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- Type of fire: two-zone indirect
- Grill heat: medium-high
To make the seasoning: Mix together paprika, cumin, chili powder, and cayenne pepper in a small bowl, set aside.
Place potato wedges in a large bowl. Add olive oil and toss to coat evenly. Season with salt and pepper to taste.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and let cook until a pair knife can be inserted into middle of wedge with no resistance, about 40 minutes. Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side.
Transfer potatoes to a serving platter and sprinkle with prepared seasoning to taste. Sprinkle with parsley. Serve immediately.