Grilled Sweet Potato Wedges
These Grilled Sweet Potato Wedges with a Cilantro Vinaigrette Dipping Sauce are a natural fit for countless summer dinners!
Servings: 6 people
Ingredients
For the Sweetpotato Wedges
- 4-5 California sweetpotatoes
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
For the Cilantro Vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
For the Sweetpotato Wedges
- Clean sweetpotatoes with a quick rinse of water and use a vegetable peeler to remove the outside later of skin.
- Cut sweetpotatoes into wedges and drizzle sweetpotatoes with olive oil.
- Season the sweetpotatoes with salt and pepper and transfer them to a hot indoor or outdoor grill.
- Grill sweetpotatoes for 4-5 minutes per side until grill marks appear and then remove sweetpotatoes from grill and set aside. These can be served warm or at room temperature with the dipping sauce.
For the Cilantro Vinaigrette
- Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
- Taste and adjust salt and pepper as needed. Serve immediately.
Notes
The vinaigrette will keep in the fridge for 3 days.
Nutrition
Calories: 357kcal | Carbohydrates: 31g | Protein: 3g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 477mg | Potassium: 557mg | Fiber: 5g | Sugar: 7g | Vitamin A: 21785IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg