Grilled Sweet Potato Wedges (Edit recipe)

Get those grills ready to go! These sweet potatoes are going to be your new favorite BBQ side dish! Pair them with our Creamy Tomatillo Dressing and you’ll have neighbors sneaking a few home from the BBQ so they can enjoy them later!

30 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	83
Fat:	4 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	144 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

2 whole White Sweet Potatoes
1 Tbsp Avocado Oil
.25 tsp Sea Salt
1 whole Lime Zest, zest of 1 lime
.25 tsp Chipotle Powder
1 whole Lime, cut into wedges
.25 cup Cilantro, finely chopped (opt)
.75 cup Creamy Tomatillo "Cafe Rio" Dressing (click for recipe), for dipping!

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 385°. Line a small baking sheet with parchment paper, wash potatoes and parbake until potatoes are nearly done and give a little. You don’t want them too soft so they’ll stand up to being flipped on the grill. No need to peel them, having the skins on them make flipping them on the grill a bit more stable.
Once potatoes are done, let them cool slightly. Cut them in half lengthwise, then into 3 or 4 wedges depending on the size. Place avocado oil in a small bowl and brush the sides of each wedge using a pastry brush. Sprinkle with a little sea salt.
Grill until lightly golden brown and you have some fun grill marks, carefully flip over and grill the other side of the wedge.
Remove to a serving platter. Sprinkle with lime zest and chili lemon lime salt. Serve with lime wedges and squeeze over the top just before serving. Garnish with cilantro if using and side of creamy tomatillo dressing