Grilled Sweet Potatoes with Lime and Cilantro (Food Network Magazine-June/July-2009) -page 80

Bernice Dray

"A Dellicious sweet potato recipe from Bobyy Flay's book "Burgers, Fries & Shakes"."
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Parcook the potatoe. Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
  2. Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
  3. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1-1/2 minutes per side. Transfer to a platter;immediately season with the salt mixture and sprinkle with cilantro.


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