We were looking for an easy side dish for our blue cheese turkey burgers, and we landed on sweet potatoes. I mean, sweet potatoes are just good, you know? But we thought we could take them to the next level grilled.
So we did. I found this recipe, and between the burgers and the sweet potato wedges, we had one phenomenal meal. Our only suggestion would be to not boil the potatoes as long, because ours turned out a little too mushy. Other than that, the flavor was on point.
*A small word of caution here: this recipe is meant to be spicy and it calls for an entire teaspoon of cayenne pepper. We happily dumped it in, but if you're sensitive to heat I suggest you dial that back a little.
One of the best, if not the best, uses of food is to bring people together and create memories. These sweet potato wedges will always bring to mind a sunny May evening, cooking together with the hubs while the dog guards the grill and stares at the sun. We capped the evening with a long walk around the neighborhood, and I have to say, it was perfect. And I'm totally giving credit to the potatoes.
E & B (and Luna)
sweet + spicy sweet potato wedges
3 teaspoons salt, divided
3 large sweet potatoes
2 tablespoons olive oil
3 tablespoons brown sugar
1 teaspoon cayenne pepper (or however much you want)
1 1/2 teaspoons black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (we didn't have any, so we left this out
Preheat your grill.
Add the sweet potatoes to a pot of cold water.
Add half the salt, stir, and bring to a boil.
Lower the heat and let simmer about 25-27 minutes, or until potatoes are tender but not mushy.
Meanwhile, combine sugar, cayenne pepper, black pepper, cinnamon and cloves in a small bowl. Set aside.
When potatoes are done, transfer to a bowl of cold water.
When they're cool enough to touch, drain and peel them.
Cut the potato lengthwise into wedges, about 8 per potato.
Toss wedges (carefully!) in a bowl with olive oil and seasoning, making sure they're coated evenly.
Cook the wedges on the grill for 3-4 minutes per side.
According to my (always suspect) calculations, this made four servings, each at 192 calories per serving. A little high for a side dish, but if the rest of your meal is fairly healthy it's not so bad.