Thursday, May 8, 2014

Grilled Chili Lime Sweet Potatoes

Perfect Pairing:  Tongs


Don't look now, but I think Spring has finally sprung in Chicago!  It is about time.  It looks like it will be a lovely weekend for a wedding of two of my favorite people.  My cousin, Scott, is marrying the incredible Natalie on Saturday right on Michigan Avenue.  I am so excited for them and for the wedding! 

Since we have some warm weather you may want to fire up the grill!  Try out these grilled sweet potatoes.  They are the perfect warm weather side.
I absolutely adore sweet potatoes.  I think they fit perfectly into one of my favorite categories, sweet and salty.  They are great baked with a little butter and salt, but this grilled recipe is a fun change. 

Before grilling the potatoes I peeled and wedged them, and then par-boiled them.  I figured they would burn on the grill before they got cooked through.  You want to get them to just fork tender, but not mushy.  Before going on the grill they are tossed with olive oil, salt, pepper, and chili powder.  When they are done they are topped with fresh lime juice and zest.  It seems like an odd combination but it works really well with the chili powder.  Such a healthy side dish!

The potatoes will need to be turned occasionally on the grill, and the easiest way to do that is with a good pair of tongs.  I would put tongs on my short list of necessary kitchen equipment.  I really like the OXO version with the locking pop top.  I can’t tell you how many people I have watched struggle with how to “work” the tongs with that kind of top.  I get a kick out of it.

One year ago on Perfecting the Pairing:  Simple Lemon Green Beans

Two years ago on Perfecting the Pairing:  Oatmeal Sandwich Cookies

Grilled Chili Lime Sweet Potatoes

Lindsay at Perfecting the Pairing

Printable Recipe


·        3 sweet potatoes, peeled and wedged
·        1.5 Tb olive oil
·        ¾ tsp salt
·        ½ tsp pepper
·        ½ tsp chili powder
·        Zest and juice of one lime


Bring a large pot of water to a boil.  Add the peeled and wedged sweet potatoes.  Cook until they are just fork tender, but not fully cooked, about 12-15 minutes.  Drain and lay in a single layer to let the water evaporate. 

Preheat the grill to medium heat.  In a large bowl gently toss the sweet potatoes with the olive oil, salt, pepper, and chili powder.  Using tongs place the wedges on the grill.  Grill, turning occasionally, until they are cooked through and have grill marks on all sides.  Remove from the grill and sprinkle with the lime zest and juice.  Season with additional salt and pepper to taste.

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