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.