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.