Grilled Sweetpotato Wedges
These California Sweetpotato Wedges are grilled to perfection, showcasing a caramelized exterior and a tender interior. Paired with a vibrant and zesty Cilantro Vinaigrette, this dish is a delightful combination of flavors and textures.
— Constant Cookbook
Ingredients
- 4-5 California sweetpotatoes
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 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.
Nutrition
- Calories: 357 kcal
- Carbohydrate Content: 31 g
- Protein Content: 3 g
- Fat Content: 25 g
- Saturated Fat Content: 3 g
- Sodium Content: 477 mg
- Fiber Content: 5 g
- Sugar Content: 7 g
- Unsaturated Fat Content: 21 g
- Serving Size: 1 serving
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