Smoky Chipotle Grilled Sweet Potatoes

06 Jul 2023

Smoky Chipotle Grilled Sweet Potatoes

40 minutes | easy | Serves 2-4

These wedges are such a crowd pleaser, and they are quick to cook thanks to a parboil first. We coat them in smoky chipotle flakes, then serve them with a dip made with chipotle hot sauce, for a double whammy of smoky flavour. They will go with pretty much anything!


  • 4 large sweet potatoes, peeled and cut into wedges
  • 1 tablespoon chipotle flakes
  • Oil, for cooking
  • 2 tablespoons mayonnaise
  • 2 tablespoons natural yoghurt
  • 1-2 tablespoons Chipotle hot sauce
  • 1 teaspoon lime juice



Parboil the wedges

Parboil the wedges for 10 mins, then allow to steam dry for 5 minutes

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Combine all the ingredients

Combine all the ingredients for the dip and mix well. Set aside.

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Toss with a dash of oil

Toss with a dash of oil, the chipotle flakes and some salt.

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the wedges over direct heat and cook until lightly charred on all sides, turning once – around 10 minutes

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Serve the wedges

Serve the wedges with the chipotle dip.

Serve these wedges as a side to steak or grilled fish, or bulk out the meal with a side of salad. That said, they are fantastic on their own as snack!

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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