Grilled Tequila Lime Sweet Potato Wedges
Grilled Tequila Lime Sweet Potato Wedges
Most people skip sweet potatoes when it’s time to fire up the grill. That’s where they leave easy points on the table.
Sweet potatoes on the grate is the move most people skip in our grilling recipes.
Grilled tequila lime sweet potato wedges bring a combination any cookout can use: natural sweetness, real char, citrus heat. Kinder’s Tequila Lime Seasoning drives the flavor here, bright citrus, gentle heat, savory depth that plays against the potato’s natural sweetness. Two teaspoons is all it takes. The rest of the ingredient list stays clean: sweet potatoes, oil, seasoning. Three things.
The technique is specific even if it isn’t complicated. Medium-low heat. Flip every five minutes. High heat will char the outside before the interior cooks through, tough edges, raw centers. On a charcoal grill, set up for both direct and indirect zones. Keep it at medium-low and give it twenty minutes. You’ll get wedges that are soft all the way through, with light grill marks and a tequila lime crust that picks up the char just right.
Start to finish: 35 minutes. Prep takes fifteen, scrub the potatoes, cut each into eight wedges, toss with oil and seasoning until every piece is coated. The grill handles the rest. Pair these alongside carne asada, grilled chicken, tacos, or grilled fish. The tequila lime seasoning on the wedges picks up the citrus notes in a marinade or brightens against a char-seasoned protein without competing for attention.
Squeeze fresh lime over the finished wedges right before serving. That one step sharpens everything.
Three ingredients. One grill. A side dish that actually competes.
Flavor First.
Grilled Tequila Lime Sweet Potato Wedges
Ingredients
Equipment
Method
- Scrub the sweet potatoes thoroughly under running water and dry them with paper towels.
- Cut each sweet potato lengthwise into 8 wedges — slice in half lengthwise first, then cut each half into 4 wedges.
- In a large bowl, toss the sweet potato wedges with the olive oil and Kinder’s Tequila Lime Seasoning until every wedge is evenly coated.
- Preheat your grill to medium-low heat. If using charcoal, set up for both direct and indirect cooking zones.
- Place the wedges on the grill over medium-low heat. Grill for approximately 20 minutes total, flipping every 5 minutes.
- The wedges are done when they are soft all the way through when pierced with a fork and have light grill marks on the outside.
- Remove from the grill and serve hot.
Nutrition
Notes
- Keep the heat at medium-low — High heat chars the outside before the inside cooks through. Give it the full twenty minutes.
- Flip every five minutes — Four turns over 20 minutes builds even grill marks and keeps any one side from burning.
- Use both zones on a charcoal grill — Start over direct heat for the first 10 minutes to get grill marks, then move to indirect for the final 10 to cook through without over-charring.
- Finish with fresh lime — A squeeze right before serving brightens the tequila lime flavor in a way the seasoning alone doesn’t replicate.
- Indoor option — Roast the seasoned wedges on a sheet pan at 400°F for 25–30 minutes, flipping once halfway through. Same flavor profile, no grill required.
- These wedges belong on any spread where citrus and spice can work against a real protein. Carne asada is the natural pairing — the tequila lime seasoning runs in the same direction as the marinade. Grilled chicken thighs, tacos, and grilled fish all land well here too.
- For a full cookout spread, set these next to cowboy butter corn and coleslaw. The sweetness and char from the wedges cut through the richness of buttered corn and hold up against the acid in a good slaw.
- For dipping: sour cream or yogurt with a squeeze of lime and a pinch of chili powder. Thirty seconds to put together and gives the wedges somewhere to land.
- Store leftover wedges in an airtight container in the refrigerator for up to 3 days.
- Reheat on the grill or in a 375°F oven for 8–10 minutes until warmed through and slightly crisped. Microwave works in a pinch — 45 to 60 seconds — but the texture will soften and the grill crust won’t come back.
- These don’t freeze well. The texture turns mushy once thawed. Make only what you’ll eat, or plan to finish leftovers within the 3-day window.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What temperature do you grill sweet potato wedges?
Medium-low, around 325–350°F at the grill grate. High heat chars the outside before the inside cooks through. Keep it low and flip every five minutes.
How do you know when grilled sweet potatoes are done?
Pierce one with a fork. If it slides through cleanly with no resistance and you have light grill marks on the outside, they’re done. About 20 minutes total at medium-low.
Can I make these in the oven instead of on the grill?
Yes. Roast the seasoned wedges on a sheet pan at 400°F for 25–30 minutes, flipping once halfway through. You won’t get the same char, but the tequila lime flavor holds up.
What can I substitute for Kinder’s Tequila Lime Seasoning?
Combine 1/2 tsp lime zest, 1/2 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp cumin, and 1/4 tsp salt. It replicates the profile well enough if you can’t get the Kinder’s blend.
Are these sweet potato wedges vegan?
Yes, sweet potatoes, oil, and a dry seasoning blend. No dairy, no animal products. Check the Kinder’s Tequila Lime label if you have strict dietary requirements.
Can I prep these ahead of time?
Toss the wedges in oil and seasoning up to a few hours ahead and refrigerate. The seasoning adheres better with resting time, and the potatoes go straight from fridge to grill.
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