Grilled Sweet Potato Wedges

If we’re not Facebook friends (why not, by the way?) you might have missed my post this weekend about our menu.  Your loss.  Because what a menu it was!  It included these:

I know.  Totally drool worthy right?

I can’t claim them.  They were finds.  And though I can’t claim them as my own, I can most certainly showcase them, right?

Here’s the recipe:

3 unpeeled sweet potatoes
kosher salt
2 teaspoons finely grated lime peel
pinch of cayenne pepper
1/4 cup canola oil (I used safflower instead)
freshly ground pepper
1/4 cup finely chopped fresh cilantro

Parcook the potatoes by placing scrubbed, unskinned potatoes into a large pot of boiling water and cooking them until they are fork tender.

After letting them cool, slice each potatoes lengthwise into eighths.

Mix 1 T. kosher salt, lime peel and cayenne in a small bowl.   Brush the wedges with oil and season with salt and pepper mixture.  Grill until golden brown on all sides (skin included) and just cooked through, about 1.5 minutes per side.  Transfer to a platter and season immediately with salt and cilantro.



  1. I just cut & pasted the recipe into my blackberry so I remember the cilantro when I am out shopping next! looks very good.

  2. well now I have a question – (this is how you know people are really reading your blog) – I don’t see where you are using the lime? Is it with the cilantro at the end?

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