New Mexico Grilled Sweet Potato & Chile Wedges

Introduction

Smoky, sweet, and a little spicy — these New Mexico Grilled Sweet Potato & Chile Wedges get perfectly crisped edges and deep flavor thanks to the Arteflame grill, no oven required. This is your foolproof side dish for any grilled meal, with just enough kick to wow your guests and bring out bold Southwest flair.

Ingredients

• 3 large sweet potatoes, scrubbed and cut into thick wedges
• 2 tbsp melted butter
• 1 tsp New Mexico chile powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• Freshly cracked black pepper, to taste
• Fresh cilantro (optional, for garnish)
• Lime wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins soaked in vegetable oil in the center of the grill.
2. Stack firewood neatly over the napkins.
3. Light the napkins and let the fire grow. In about 20 minutes, the Arteflame is ready for grilling with the flat top griddle hot and ready.

Step 2: Prepare the sweet potatoes

1. Scrub and cut your sweet potatoes into thick wedges, about 1-inch wide.
2. In a bowl, combine the melted butter, chile powder, smoked paprika, garlic powder, cumin, salt, and pepper.
3. Toss the sweet potato wedges in the seasoned butter mixture until well coated.

Step 3: Grill the sweet potatoes

1. Place the wedges on the flat cooktop griddle of the Arteflame, close to the center but not directly over the center grill grate.
2. Grill for 6-8 minutes per side, using tongs to turn, until both sides are golden-brown with crispy edges and soft centers.
3. If needed, move wedges slightly outward or inward to control the temperature, using the Arteflame’s heat zones.

Step 4: Garnish and serve

1. Transfer wedges to a platter.
2. Sprinkle with chopped fresh cilantro and a squeeze of lime juice.
3. Serve hot as a snack, side, or even a vegetarian main dish.

Tips

• Position wedges near the center for a crisp sear; move outward to finish cooking gently.
• Grilling with butter gives these wedges luxurious flavor, so don’t skip it.
• Make sure wedges are evenly cut for uniform grilling.
• Don’t walk away — sweet potatoes grill quickly once hot!
• Use a metal spatula for turning the wedges — they’ll develop a beautiful crust.

Variations

1. Honey-Chile Glazed Sweet Potatoes: Add 1 tbsp honey to the melted butter for a sweet and spicy glaze.
2. Garlic Herb Wedges: Use rosemary, thyme, and minced garlic instead of chile powder for a fragrant herb twist.
3. Spicy Chipotle Lime Wedges: Substitute New Mexico chile powder with chipotle powder and squeeze extra lime at the end.
4. Curry-Spiced Sweet Potatoes: Replace spices with 1 tsp curry powder and a pinch of turmeric for an Indian-inspired version.
5. Mexican Street Style: After grilling, top with crumbled cotija cheese, a drizzle of crema, chopped cilantro, and a squeeze of lime.

Best pairings

• Grilled ribeye or skirt steak (use the center grill grate for a 1,000° sear, then finish on the cooktop)
• Charred corn on the cob with cotija and lime
• Fresh avocado salad with cherry tomatoes
• Cold Mexican beer or a smoky mezcal cocktail
• Grilled pineapple slices for dessert

Conclusion

Once you throw these sweet, spicy wedges on the Arteflame flat cooktop, there’s no going back. The smokiness of the grill paired with that perfect sear creates a dish that's bold, flavorful, and beautifully charred — all without any pots, pans, or oven. This is Southwest grilling at its best.