Honey Cinnamon Grilled Sweet Potato Wedges — A Irresistibly Satisfying, Slightly Sweet Grilled Snack

Honey Cinnamon Grilled Sweet Potato Wedges are my go-to cozy snack when I want something comforting with a little bite of char from the grill. The combination of honey and cinnamon brings warm sweetness, while the grill adds a subtle smokiness and a caramelized glaze that makes every bite feel special. This recipe is friendly for beginners but elegant enough to share with friends who stop by on a weekend afternoon. You’ll get a glossy, lightly crisp exterior with tender, flavorful centers that pair beautifully with yogurt, a cool herb dip, or just a squeeze of fresh lemon.

When you’re planning this, you can think of it as a simple supper side, a playful salsa component on a larger plate, or even a crowd-pleasing finger food for a party lineup. The magic is in the glaze: it clings to each wedge as it grills, creating a caramelized layer that’s both sweet and savory. And because you keep the skin on the potatoes, you’re preserving nutrients and texture, giving you a satisfying bite every time.

Why You’ll Love This Honey Cinnamon Grilled Sweet Potato Wedges

There’s something wonderfully satisfying about cooking something on a grill that’s both everyday and special at the same time. Here, the humble sweet potato becomes a warm, glossy treat with a glossy glaze that sticks to every crevice. The cinnamon provides an autumnal aroma that makes your kitchen smell inviting even before you take a bite. The honey glaze caramelizes nicely on the surface, forming a delicate edge that’s crisp yet soft inside. This dish is flexible, forgiving, and quick enough to throw together on a weeknight but tasty enough to feel like a weekend treat.

Ingredients for Honey Cinnamon Grilled Sweet Potato Wedges

• 2 large sweet potatoes — cut into wedges to maximize surface area for the glaze and grilling. Keeping the skin on adds texture and nutrients.
• 2 tablespoons olive oil — helps the glaze adhere and promotes even browning on the grill.
• 2 tablespoons honey — provides natural sweetness and a glossy caramelized finish.
• 1 teaspoon ground cinnamon — gives a warm, comforting spice note that pairs perfectly with sweet potato.
• 1/4 teaspoon salt — brightens the flavors and balances sweetness.
• 1/8 teaspoon black pepper — adds a subtle contrast that keeps the flavor from feeling too sweet.
• Optional pinch of paprika or chili powder — for a gentle kick or a smoky edge if you enjoy a hint of heat.

Step-by-Step Guide to Making Honey Cinnamon Grilled Sweet Potato Wedges

1. Preheat and prepare. Preheat your grill to a steady medium-high heat. Lightly oil the grates to prevent sticking. If you don’t have a grill, you can use a grill pan on the stove or finish the wedges under a broiler for similar results.
2. Prep the wedges. Scrub the potatoes clean, and cut into evenly thick wedges. Aim for uniform thickness so they cook evenly on the grill. Leaving the skins on adds texture and nutrition.
3. Make the glaze. In a small bowl, whisk together olive oil, honey, cinnamon, salt, and pepper until the mixture is smooth and cohesive.
4. Toss and coat. Toss the potato wedges in the glaze until evenly coated. If you want extra cling, reserve a little glaze to brush on during grilling, but be mindful of burning the sugar.
5. Grill the wedges. Place wedges on the grill perpendicular to the grates so they don’t fall through. Grill about 5–7 minutes per side, turning once, until the edges are caramelized and the centers are tender.
6. Finish with a brush. In the final minutes, brush on any reserved glaze for a glossy finish. Move wedges frequently if you notice flare-ups caused by the honey.
7. Rest and serve. Remove from heat and let them rest for a minute or two. Serve warm as a side dish, or with a dollop of yogurt or a squeeze of lemon to brighten the flavors.

Timing & Preparation Details

• Active prep time: 15 minutes. You’ll scrub, cut, whisk, and coat the wedges in this window.
• Grilling time: about 15–20 minutes total, depending on the thickness of your wedges and the exact grill heat.
• Resting: a brief 1–2 minute rest helps the glaze set slightly, making them easier to pick up and eat.
• Make-ahead tip: you can prep the wedges (cut and toss with glaze) up to 1 hour in advance and refrigerate; bring to room temperature before grilling for best results.
• Ready to enjoy: serve immediately after grilling for the most vibrant texture and flavor.

Nutritional Snapshot

Per serving (about 1/4 of the recipe):

• Calories: ~230
• Protein: ~3 g
• Carbohydrates: ~34 g
• Fat: ~9 g
• Fiber: ~4 g
• Sugar: ~14 g
• Sodium: ~180 mg

This profile reflects the balance of a wholesome starch with a light, glossy glaze. If you adjust the glaze to use less honey or olive oil, you’ll lower the calories and fat a bit while preserving the core flavors.

Frequently Asked Questions

Can I bake these wedges instead of grilling?

Yes. After coating the wedges, bake at 425°F (220°C) on a parchment-lined sheet for 25–30 minutes, flipping halfway, until the edges are caramelized and the centers are tender. Broil for 1–2 minutes at the end if you want extra color.

How do I prevent the glaze from burning on the grill?

Use a light coating of oil on the grates, moderate heat, and reserve a small amount of glaze to brush on in the final minutes. Keep a close eye on the wedges and flip as needed to prevent hot spots from scorching the sugar.

What can I serve this with?

These wedges pair well with yogurt or a tangy herb dip, a fresh green salad, or as a crisp party snack with a lemon-tahini drizzle. They also make a friendly companion to grilled chicken or tofu for a complete plate.

Honey Cinnamon Grilled Sweet Potato Wedges

Juicy on the inside, lightly caramelized on the outside, these Honey Cinnamon Grilled Sweet Potato Wedges are a cozy, easy-to-make treat. Tossed in a simple honey-cinnamon glaze and grilled to a golden finish, they capture the comforting sweetness of baked sweet potatoes with the smoky appeal of the grill. Perfect as a side, a snack, or a playful twist on nachos when brushed with a little extra glaze.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 230 kcal

Ingredients

  

• 2 large sweet potatoes
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp black pepper
• Optional pinch of paprika or chili powder

Instructions

 

• Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. You want a good sear, not a char, so steady heat is key.
• Prepare the wedges: scrub the potatoes well, leave the skin on for texture and nutrition, and cut each potato into evenly thick wedges. A mix of thick and thin wedges cooks faster but aim for uniformity so everything grills at the same pace.
• Whisk together the olive oil, honey, cinnamon, salt, and pepper in a small bowl until the glaze is smooth and glossy.
• Toss the potato wedges in the glaze until they’re evenly coated. If you like a crisper exterior, reserve a few tablespoons of the glaze to brush on during grilling.
• Grill the wedges: place them on the grill across the grates to avoid them rolling. Grill for about 5–7 minutes per side, turning once, until the edges are browned and caramelized and the insides are tender. Use a grill basket if you have one to help the wedges cook more evenly.
• During the last few minutes of grilling, brush with the reserved glaze for a final shiny, sticky finish. Watch closely to prevent excessive burning, which can happen quickly with honey.
• Remove from grill and let rest for a minute. Serve warm with a light sprinkle of cinnamon or a dollop of yogurt, if you like a little tang to cut the sweetness.