Boil the sweet potato wedges for 4-5 minutes in salted water. Drain them in a colander, then plunge them for a few minutes in cold water to halt the cooking process.
Add the now cooled sweet potato wedges to a bowl and toss with the oil/maple/cinnamon mixture. Sprinkle with a little kosher salt and pepper.
Grill in a basket, or straight on the grill if the wedges are large enough, for 7-10 minutes, tossing every 3-4 minutes.
Serve warm with favorite burger, chicken, steak or pork chop from the grill.