Ingredients:

  • 2 large sweet potatoes (about 1.5 lbs / 680g total), scrubbed and cut into wedges (about 1 inch thick)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • ¼ cup chopped fresh cilantro (loosely packed) (10g)
  • Juice of 2 limes (about ¼ cup / 60 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 clove garlic, minced
  • ½ teaspoon chili powder (2.5g)
  • ¼ teaspoon cumin (1.25g)
  • Pinch of cayenne pepper (optional, for a little kick)

Instructions:

  1. Wash and scrub the sweet potatoes thoroughly. Cut each potato lengthwise into halves, then cut each half into wedges (about 1 inch thick).
  2. In a small bowl, whisk together the cilantro, lime juice, olive oil, garlic, chili powder, cumin, and cayenne pepper (if using).
  3. Place the sweet potato wedges in a large bowl. Pour the cilantro-lime marinade over the wedges and toss to coat evenly. Let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
  4. Preheat your grill to medium-high heat (about 375-450°F / 190-230°C). Clean the grill grates with a grill brush.
  5. Arrange the marinated sweet potato wedges on the grill grates in a single layer, making sure they aren't overcrowded. Grill for 5-7 minutes per side, or until tender and slightly charred.
  6. Remove the grilled sweet potato wedges from the grill and place them back in the mixing bowl. Drizzle with the 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Serve immediately, garnished with extra cilantro (if desired).