Sweet Potato Wedges with Lime
Grilled sweet potato wedges tossed in lime juice and olive oil, garnished with fresh cilantro.A healthy, fiber-rich, vegan, and gluten-free side dish that’s quick to prepare and perfect for everyday meals or summer BBQs.
Equipment
- 1 Large bowl
- 1 small bowl
- Grill or grill pan
- Tongs
- Knife and cutting board
Ingredients
- 1 lb sweet potatoes peeled and cut into ¾-inch wedges
- 2 tbsp extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- ½ tsp sea salt plus extra for garnish
- ¼ cup fresh cilantro chopped (for garnish)
- Lime wedges for garnish
Instructions
- Preheat the Grill: Start by preheating your grill to medium heat, around 325–350°F (160–175°C). Ensuring the grill reaches the right temperature before cooking is key for even grilling. A medium heat allows the sweet potatoes to cook through without burning on the outside. If using a grill pan indoors, place it over medium heat and let it warm for a few minutes until lightly smoking.
- Prepare the Sweet Potatoes: Take 1 pound of sweet potatoes, peel them if you prefer, or leave the skins on for extra fiber and nutrients after giving them a good scrub. Cut the sweet potatoes lengthwise in half, then slice each half into roughly ¾-inch thick wedges. Try to keep the wedges uniform in size so they cook evenly and achieve a consistent texture.
- Mix the Marinade: In a small mixing bowl, combine 2 tablespoons of extra virgin olive oil, ¼ cup freshly squeezed lime juice, and ½ teaspoon of sea salt. Stir the mixture gently until the salt is fully dissolved and the lime juice and oil are fully blended. This marinade will infuse the sweet potatoes with tangy, zesty flavor while helping them stay moist and tender during grilling.
- Coat the Sweet Potatoes: Place the prepared sweet potato wedges into a large mixing bowl. Pour the marinade over the wedges. Using your hands or a spatula, gently toss the wedges to coat them evenly in the mixture. For best results, massage the marinade into each wedge, ensuring every surface is covered. This step ensures maximum flavor absorption.
- Arrange on the Grill: Once the grill is preheated, arrange the marinated sweet potato wedges in a single, even layer on the grill grates. Avoid overcrowding the grill, as this will prevent the wedges from cooking evenly and getting those beautiful grill marks.
- Grill the Wedges: Cover the grill and let the sweet potatoes cook for 25–30 minutes. Halfway through cooking, carefully flip each wedge using tongs to ensure both sides are golden brown and slightly caramelized. Cooking time may vary slightly depending on the thickness of your wedges and your grill, so keep an eye on them for doneness.
- Test for Tenderness: After about 25 minutes, check the sweet potatoes for doneness by piercing a wedge with a fork. They should be tender inside but still hold their shape. If they feel firm, give them a few more minutes, flipping once again to ensure even cooking.
- Garnish and Serve: Transfer the grilled sweet potato wedges to a serving plate. Sprinkle with freshly chopped cilantro (or your favorite herbs) and add a light pinch of sea salt to taste. Serve with lime wedges for extra zing. This final touch adds freshness, color, and an extra burst of citrus flavor.
- Enjoy: Serve these vibrant, flavorful sweet potato wedges warm as a side dish for lunch or dinner, or include them in your BBQ spread. They pair wonderfully with grilled meats, tofu, or enjoy them on their own for a healthy, satisfying snack.
Notes
- For even cooking, cut wedges to uniform thickness.
- Keep the skin on for added fiber and nutrients; just wash thoroughly.
- Use fresh lime juice for best flavor; bottled juice may taste less vibrant.
- Olive oil can be substituted with avocado or coconut oil for a different flavor profile.
- Adjust grill time depending on your grill’s heat and wedge thickness.
- Garnish creatively with herbs like parsley, basil, or mint for variation.
