BBQ2Addictive.  That’s all I really have to say on this one.


3 ½ – 4 lbs. Sweet Potatoes, cleaned & dried

4 Tbsp Extra Virgin Olive Oil or Melted Virgin Coconut Oil

4 Tbsp Sweet & Smokey BBQ Rub, Recipe Below OR Your Favorite BBQ Dry Rub

Honey Mustard (Easy Recipe Follows) or other dipping sauce of choice


Prep grill or preheat oven to 425°F.

Slice Potatoes into wedges and place in a large mixing bowl.  For thinner potatoes, divide in half and slice halves into thirds lengthwise.  For larger potatoes, slice the potato in half then slice each half into quarters lengthwise.  If potatoes are really long, you may also wish to divide them in half along their circumference.

In a pint jar on the side, combine spices and shake to mix evenly.

Pour olive oil, 4 Tbsp of your spice blend, or to desired taste over potatoes and toss to evenly coat.

Spread across a large lined sheet pan.  For best results, try to make sure potatoes are not overlapping.  Where possible, I like to make sure the wedges are resting skin-side down.

Roast 30-40 minutes in over (less time may be needed if cooking on a grill) or until potatoes brown and tenderize (They may even start to look a little charred on the ridges.  That’s okay.  In fact, it’s perfect!).  You should be able to easily slice through the wedges with a blunted edge, such as that of a spatula or the back of a butter-knife.

When fully cooked, remove from the oven and allow to cool approximately 5 minutes before serving.

{For my Sweet & Smokey BBQ Rub, & My Easy, Healthful Honey Mustard Recipe continue onto the next page}

Sweet & Smokey BBQ Rub

*Note:  You will have extra left over for future batches or other dishes!  Love when extras today make dinners tomorrow a breeze!


7 tbsp Organic Brown Sugar or Organic Evaporated Cane Sugar

2 tbsp + 2 tsp Smoked Paprika

2 tbsp Sea Salt

1 tbsp Chili Powder

2 tsp Chipotle Powder, or to desired heat

2 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Ground Ginger

½ tsp Cinnamon


Shake or stir all ingredients together.  Store in an airtight container and use as desired.

Honey Mustard


4 tbsp Honey

4 tbsp Yellow Mustard

2 tbsp Extra Virgin Olive Oil


Whisk all ingredients together in a bowl with a fork or blend in mini-blender.  Use immediately or store in a sealed container in the refrigerator to be used within a few days.

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