Chili-Lime Grilled Sweet Potato Wedges

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Chili-Lime Grilled Sweet Potato Wedges

Thick-cut sweet potato wedges tossed with smoky chili powder, cumin, and zesty lime are grilled over open flames until charred and caramelized. This vibrant, vegan-friendly side bursts with bold flavor and is ideal for sharing on warm-weather campouts.

Servings servings

Prep Time 10

Cook Time 16

Total Time 26

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.

Notes

Parboiling the sweet potatoes ensures they grill evenly and pick up smoky char without burning. This recipe works well over a campfire grill or a portable propane camp stove with a grill attachment. Garnish with extra lime wedges for freshness.

Calories: 150kcal

Course: Side Dish

Cuisine: Mexican

Keyword: easy cleanup, grill, minimal ingredients, propane stove, summer camping, sweet potatoes, vegan

Nutrition