Grilled Sweet Potato Wedges

Low Sodium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Side

Grilled Sweet Potato Wedges

Low Sodium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Side
2 servings
Prep time: 10 minutes
Total time: 15 minutes

Description

Boiling the sweet potatoes ahead of time speeds up the grilling process, meaning this crispy and delicious side dish will be on the table in under 15 minutes!

Directions

  1. Cut sweet potato in half lengthwise. Wrap and store one half for another use. Cut the remaining half in half crosswise. Cut each half lengthwise into 1-inch thick wedges. In a covered medium saucepan, cook sweet potato wedges in enough boiling water to cover for 8 to 10 minutes or just until tender; drain well. Pat dry with paper towels.
  2. In a small bowl, combine oregano, garlic powder, salt and cinnamon. Coat sweet potato wedges with cooking spray. Sprinkle evenly with oregano mixture.
  3. Using a charcoal grill, place potato wedges on the rack of an uncovered grill directly over medium coals. Grill for 3 to 5 minutes or until potato wedges are lightly browned, turning once halfway through grilling. To serve, sprinkle potato pieces with cilantro.

Tips

  • Variation: To use a gas grill, preheat grill. Reduce heat to medium. Place potato wedges on grill rack over heat. Cover and grill as above.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories96 cal
  • Total Fat4.4 g
  • Saturated Fat0.3 g
  • Cholesterol0 mg
  • Sodium97 mg
  • Carbohydrate Total13.2 g
  • Protein1.2 g
  • Phosphorus32 mg
  • Potassium278 mg
  • Fiber2 g
  • Calcium25 mg

Ingredients

  • 1 medium sweet potato, scrubbed (12 ounces)
  • ¼ teaspoon dried oregano, crushed
  • ⅛ teaspoon garlic powder
  • 1 dash salt
  • 1 dash ground cinnamon
  • Olive oil nonstick cooking spray
  • 1 tablespoon snipped fresh cilantro

Ingredients

  • 1 medium sweet potato, scrubbed (12 ounces)
  • ¼ teaspoon dried oregano, crushed
  • ⅛ teaspoon garlic powder
  • 1 dash salt
  • 1 dash ground cinnamon
  • Olive oil nonstick cooking spray
  • 1 tablespoon snipped fresh cilantro
  • 1 medium sweet potato, scrubbed (12 ounces)
  • ¼ teaspoon dried oregano, crushed
  • ⅛ teaspoon garlic powder
  • 1 dash salt
  • 1 dash ground cinnamon
  • Olive oil nonstick cooking spray
  • 1 tablespoon snipped fresh cilantro

Description

Boiling the sweet potatoes ahead of time speeds up the grilling process, meaning this crispy and delicious side dish will be on the table in under 15 minutes!

Directions

  1. Cut sweet potato in half lengthwise. Wrap and store one half for another use. Cut the remaining half in half crosswise. Cut each half lengthwise into 1-inch thick wedges. In a covered medium saucepan, cook sweet potato wedges in enough boiling water to cover for 8 to 10 minutes or just until tender; drain well. Pat dry with paper towels.
  2. In a small bowl, combine oregano, garlic powder, salt and cinnamon. Coat sweet potato wedges with cooking spray. Sprinkle evenly with oregano mixture.
  3. Using a charcoal grill, place potato wedges on the rack of an uncovered grill directly over medium coals. Grill for 3 to 5 minutes or until potato wedges are lightly browned, turning once halfway through grilling. To serve, sprinkle potato pieces with cilantro.

Tips

  • Variation: To use a gas grill, preheat grill. Reduce heat to medium. Place potato wedges on grill rack over heat. Cover and grill as above.
© Meredith Operations Corporation. All rights reserved. Used with permission.