Photo by Sonia Mendez Garcia

Grilled Sweet Potato Wedges with a Chipotle Barbecue Sauce

Cuisine: Tex Mex
Prep Time: 25 minutes
Cook Time: 18-20 minutes
Servings: 6 Servings
A quick and easy grilled sweet potato recipe is just what you need to add to your grilling menu. And with this smoky chipotle baste, melted cheese and crumbled bacon, you can't go wrong!

Are you looking for an easy side or appetizer to add to your menu? These sweet potato wedges are one of my favorites to prepare. With  little prep time and some help from the microwave, this recipe is done in no time. Oh, but you better make sure that grill is hot, because we will finish these delicious sweet potatoes on the grill! And whether you are using russet potatoes or sweet potatoes for this recipe, I promise your friends and family will be raving about them. So simple, yet so tasty, I could grill these once a week and never get tired of them.

For years, I associated sweet potatoes with the holidays, but they have come so far from that. There are so many delicious recipes, too many to for me to list here. I hope you enjoy this one!

Ingredients

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Directions

For the Chipotle Barbecue Sauce
  1. In a mini chopper or blender, combine all of the ingredients for the chipotle barbecue sauce. Blend until smooth. Taste for salt and pepper and set aside.
For the Sweet Potatoes
  1. Wash the sweet potatoes, leaving the skins on. Using a fork, pierce the potatoes in a few spots.
  2. Place on a covered baking dish. Cook on high in the microwave for 6-9 minutes, turning halfway thru cooking time, until fork tender. Do not overcook. Let cool.
  3. Slice potatoes into wedges and place on a sheet pan. Drizzle with olive oil. Season to taste with salt and fresh cracked pepper.
  4. Preheat grill to medium/high heat for a few minutes. Brush grates with oil. Place seasoned potato wedges onto hot grill. Close lid and let cook for 2 minutes. Once you have nice grill marks, turn the potatoes as needed.
  5. Place potatoes onto a disposable baking pan on the grill. Baste the wedges generously with barbecue sauce until evenly coated. Close lid and cook for 1-2 minutes. Top potatoes with cheese and bacon bits, and close lid again. Cook just for a minute or until the cheese melts. Remove from grill. Garnish with green onions.

Chef Notes

For large get-togethers, plan ahead by baking your potatoes in the oven the day before. Let them cool and then chill overnight. They are easier to slice when cold.

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