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.
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.