Chili-Lime Grilled Sweet Potato Wedges are a camping dinner side that pairs smoky, sweet, and tangy bites with grilled sausages, foil-packet fish, or burgers. Thick-cut wedges are tossed with chili and lime flavors and cooked over direct heat until charred and caramelized, with a lime finish to keep the plate tasting fresh alongside richer, salty mains.
Best Camping Situations
- Good for evenings when the grill is already hot and you want a side dish that can cook alongside the main food without taking over the camp kitchen.
- Useful for a car camping recipe setup because sweet potatoes travel well, do not bruise easily, and can ride in a dry food bin until dinner.
- Works well for shared camp side dishes when people are eating from plates around the picnic table and you want something sturdy enough to pick up with tongs.
Prep Ahead Suggestions
Scrub the sweet potatoes at home so there is less dirt to deal with at the campsite. You can also cut the wedges before leaving if you will cook them within a day; pack them in a sealed container or zip-top bag in the cooler to keep the cut surfaces from drying out. Measure the chili-lime seasoning blend into a small jar or snack bag so you are not opening multiple spice containers in the wind. If you like a brighter finish, keep the lime whole until camp and cut it right before serving so the juice tastes fresh.
Camp Kitchen Notes
A grill grate over steady coals or a camp grill gives these wedges the best balance of tender centers and browned edges. Keep the pieces thick enough that they do not fall through the grate, and use foil or a grill basket if your fire has hot spots. Long tongs are easier than a spatula for turning wedges over uneven heat. For smoother cleanup after dinner, oil the grate before cooking and bring a small bowl or bag for tossing the wedges with oil and seasoning away from the fire area. This also keeps loose spices from scattering across the picnic table.
Leftovers and Storage
Leftover Chili-Lime Grilled Sweet Potato Wedges should cool briefly, then go into a sealed container in the cooler. They will soften as they sit, so plan on using leftovers the next day rather than saving them for several days at camp. Reheat them in foil over the grill or in a skillet until warm; a second squeeze of lime helps wake them back up. If there are only a few pieces left, chop them into a breakfast hash or tuck them into tortillas with eggs, beans, or leftover grilled meat before breaking camp.
Questions About Chili-Lime Grilled Sweet Potato Wedges
Can Chili-Lime Grilled Sweet Potato Wedges be cooked over a campfire instead of a grill?
Yes, as long as you cook over coals rather than tall flames. For easier campfire cooking, set a grill grate over the fire ring and let the flames die down before adding the wedges. If the heat is uneven, move the darker pieces to the cooler side and use foil underneath any wedges that start to char too fast.
How do I keep the sweet potato wedges from sticking or breaking on the grate?
Cut them into sturdy wedges, coat them lightly with oil, and give the grate a quick oiling before cooking. Let each side brown before turning; if you move them too soon, the surface can tear. A grill basket is helpful when the wedges are smaller or the grate spacing is wide.
Chili-Lime Grilled Sweet Potato Wedges
Equipment
- Grill grate
- large bowl
- Tongs
- Knife
- Cutting board
Ingredients
- 2 large sweet potatoes cut into thick wedges
- 2 tbsp olive oil
- 1 tsp smoked chili powder
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1 lime zested and juiced
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Bring a large pot of water to a boil over your camp stove or fire. Add sweet potato wedges and parboil for 5–6 minutes, just until slightly tender. Drain and let cool slightly.
- In a large bowl, toss the wedges with olive oil, chili powder, cumin, salt, lime zest, and half the lime juice.
- Place wedges on a hot grill grate over campfire coals or on a portable grill. Cook, turning occasionally, until deeply charred and cooked through, about 8–10 minutes.
- Transfer to a serving platter. Squeeze remaining lime juice over wedges and sprinkle with chopped cilantro before serving.