Grilled Sweet Potatoes
User Reviews
5
Grilled Sweet Potatoes
Description
This recipe begins by boiling peeled sweet potato wedges until just tender, ensuring they cook evenly and remain moist. They are then lightly coated in olive oil, salted and peppered, and grilled over medium-high heat to achieve browned, slightly crispy edges and grill marks. This step adds a smoky, caramelized flavor contrasting with the tender interior.
The dressing, composed of olive oil, lime juice, honey, chili powder, cumin, and fresh cilantro, is whisked together and drizzled over the warm potatoes, adding acidity, sweetness, and a hint of spice as well as herbal freshness from the cilantro.
The dish is served immediately, garnished with additional cilantro leaves if desired, providing a flavorful accompaniment that pairs well with grilled meats or as a vegetarian option.
Notes emphasize choosing similarly sized sweet potatoes to ensure even cooking and recommend storing the dressing separately if preparing in advance for up to three days in the refrigerator.
Ingredients
- 2 1/2 pounds sweet potato peeled and cut into 8 wedges each
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
For the dressing
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 teaspoons honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup cilantro coarsely chopped, plus more for garnish, leaves
- salt to taste
- black pepper to taste
Instructions
For the sweet potatoes
- Bring a pot of salted water to a boil. Add the sweet potatoes and cook for 7-10 minutes or until just tender.
- Preheat an outdoor grill or indoor grill pan to medium high heat.
- Drain the potatoes. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Toss gently to coat.
- Place the sweet potatoes on the grill. Cook for 3-4 minutes per side or until browned.
For the dressing
- Place all the dressing ingredients in a medium bowl. Whisk until well combined.
- Drizzle the dressing over the warm potatoes. Serve immediately, garnished with additional cilantro if desired.
Notes
- Choose sweet potatoes that are similar in size and shape so the wedges cook evenly.
- Smaller, thinner wedges are preferable for consistent grilling and tenderness.
- If preparing ahead, store the dressing separately and combine with the potatoes just before serving to keep flavors fresh.
- This dish will stay fresh in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 108mg | 5% |
| Potassium | 646mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 26907IU | 538% |
| Vitamin C | 7mg | 8% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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