I never really liked sweet potatoes as a kid. They always showed up around the holidays covered in marshmallows and cinnamon. Don’t get me wrong. Cinnamon might be my favorite spice ever, and toasted marshmallows are the perfect complement to a summer evening. But marshmallows and cinnamon on top of sweet potatoes? Not my thing.
Some number of years ago, I discovered that sweet potatoes are so much more than a holiday dish. In fact, they are delicious! And since I like to grill practically everything… I decided to throw some sweet potatoes on the grill one evening. These Grilled Cilantro-Lime Sweet Potatoes have been a staple in our household ever since!
Like most recipes, these Grilled Cilantro-Lime Sweet Potatoes took a couple of attempts before I found a version that I was happy with. Initially, I just threw the sweet potatoes on the grill on a low temperature, but the outside of the potatoes cooked way faster than the inside. So then I decided to slice them into 6 or 8 wedges before going on the grill… better, but still not perfect.
I finally settled on parboiling the potatoes until they are fork tender, then slicing them into wedges and putting them on the grill like that. I got this idea because I like to parboil ears of corn before putting they go on the grill, too. (Visit our handy How To Parboil
guide if needed!)
While these Grilled Cilantro-Lime Sweet Potatoes aren’t on the grill long enough to get crispy, they do still take on a delicious charcoal flavor. (If crispy steak fries are more your thing, then I suggest going with an oven like similar to these Homemade Truffled Potato Wedges or Jen's Baked French Fries Recipe.) However, in the summer, when the grill is likely already loaded with hamburgers or ribs, then nothing beats these tasty Grilled Sweet Potatoes!
For some main course options to go along with these grilled sweet potatoes, try these Smoky Whiskey BBQ Burgers or this Hickory Smoked Pulled Pork!
- 4 sweet potatoes, scrubbed but not peeled
- 1 tablespoon kosher salt
- 1 tablespoon lime zest, (the zest of one whole lime)
- 1/8 teaspoon cayenne pepper
- 3 tablespoons vegetable oil
- fresh lime juice, from one whole lime
- 1/3 cup fresh cilantro
Boil the potatoes until they are fork-tender, approximately 25 minutes.
Remove the potatoes from water and allow them to cool slightly.
Meanwhile, combine the kosher salt, lime zest, and cayenne pepper in a small bowl. Mix well. Set aside.
Once the potatoes are cool enough to cut, slice into 6 wedges per potato. (Anything smaller will burn too fast on the grill!)
Brush the potato wedges with vegetable oil and place on the grill. Grill until golden in color, about 4-5 minutes. Flip the wedges, and grill for another 4-5 minutes.
Remove wedges from the grill, sprinkle lightly with lime juice, kosher salt mixture, and chopped cilantro.