Grilled Sweet Potatoes

These grilled sweet potatoes are cut into wedges then cooked on the grill until smoky and tender. The finishing touch is a drizzle of homemade cilantro lime dressing that adds tons of flavor and turns this simple side dish into an elegant offering.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 253kcal

Author Sara Welch

Ingredients

2 1/2 pounds sweet potatoes peeled and cut into 8 wedges each
2 tablespoons olive oil
salt and 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 leaves coarsely chopped, plus more for garnish
salt and 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.

Video

Notes

Look for sweet potatoes that are similar in shape and size so that the wedges will cook evenly. I typically use smaller potatoes that aren't too thick.
This recipe will stay fresh in the refrigerator for up to 3 days. If you're making this dish in advance, I recommend storing the dressing separate from the potatoes, then tossing them together at the last minute.

Nutrition