Crispy on the outside and chewy on the inside, these sweet potato wedges are a tasty treat. Lime cilantro dressing gives them a kick. The tartness is a surprisingly good combination to accompany the sweetness.
Serves 8
4 medium yams, about the same size
1/3 cup (720 ml) lime juice, 3-4 limes
1½ tsp Kosher salt
¼ tsp freshly ground black pepper
½ cup extra-virgin olive oil
¼ cup chopped cilantro, reserve 1 tsp (5 ml) for garnish
1 lime, quartered
- In a large pot, cover yams with cold salted water. Bring to a boil. Simmer until slightly resistant when pierced (about 20–25 minutes). Place in large bowl of ice water to stop cooking. When cool, drain. Peel yams and quarter lengthwise.
- Whisk together lime juice, salt, and pepper, and add oil in slow stream, whisking. Whisk in cilantro. Taste to adjust seasoning.
- Heat and lightly oil grill. When hot, place yams on grill, uncovered. Turn when grill marks appear, about 2–3 minutes. Repeat on each side. Yams can also be cooked on an oiled-ridged grill pan over moderate heat, turning when grill marks appear and just tender.
- Serve yams warm, drizzled with dressing. Garnish with lime quarters and reserved cilantro sprinkled on top.
More Recipes You'll Love
Grilled sweet potato with lime and cilantro dressing is the side dish that makes people ask what you did differently. Yams are parboiled, quartered, and grilled until the edges char, then drizzled with a bright lime-cilantro vinaigrette. The smoky-sweet char against the sharp dressing is the reason this recipe lives on repeat all summer.
Pro Tips
- Parboil the yams only until slightly resistant to the fork. They finish on the grill — fully cooked yams fall apart on the grates instead of taking on grill marks.
- Shock the boiled yams in ice water and peel them cold. The skins slip off easily and the firm texture holds up on the grill.
- Whisk the oil into the lime juice in a slow, thin stream. That emulsion is what makes the dressing cling to the yams instead of pooling on the plate.
- Move the yams only when grill marks appear — about two to three minutes per side. Let the grill do the work and you get those defined char lines.
Frequently Asked Questions
Can I make this without an outdoor grill?
Absolutely. An oiled ridged grill pan over moderate heat gives the same beautiful marks and char flavor right on the stovetop.
Can I grill the sweet potatoes ahead of time?
Grill them earlier in the day and serve at room temperature with the dressing drizzled on just before serving. The flavors are wonderful warm or cool.
What does this go with?
Grilled steak, chicken, or fish love this alongside — the lime and cilantro cut through rich, smoky proteins like nothing else.
Recipe Card
Ingredients
Method
- In a large pot, cover yams with cold salted water.
- Bring to a boil.
- Simmer until slightly resistant when pierced (about 20–25 minutes).
- Place in large bowl of ice water to stop cooking.
- When cool, drain.
- Peel yams and quarter lengthwise.
- Whisk together lime juice, salt, and pepper, and add oil in slow stream, whisking.
- Whisk in cilantro.
- Taste to adjust seasoning.
- Heat and lightly oil grill.
- When hot, place yams on grill, uncovered.
- Turn when grill marks appear, about 2–3 minutes.
- Repeat on each side. Yams can also be cooked on an oiled-ridged grill pan over moderate heat, turning when grill marks appear and just tender.
- Serve yams warm, drizzled with dressing.
- Garnish with lime quarters and reserved cilantro sprinkled on top.
