What’s the secret to the crispy-on-the-outside, soft-on-the-inside sweet potato wedges? This recipe will show you how to make a perfect batch. The trick is to par-bake the sweet potato initially and then throw wedges on the grill for a few minutes. Long gone are the days of mushy fries or burn-to-a-crisp chips. Your plate will never again see sweet potatoes wedges that are anything less than amazing. Make the ultimate vegetarian cookout meal by serving them alongside Slow Cooker BBQ Chickpeas.
Serves 4 – 6
Ingredients
3 medium sweet potatoes
1 tsp. pink salt
1 tsp. ground cinnamon
1/4 tsp. ground coriander
1/4 tsp. ground black pepper
1/4 cup coconut oil
Directions
- Preheat oven to 400 degrees F (to par-bake potatoes).
- Bake potato for 30 minutes. Remove, set aside to cool, then cut in half lengthwise. Cut each half into 4 wedges.
- Set grill to high and let heat for about 10 minutes.
- In a small bowl, combine coconut oil and spices. Brush all sides of potato wedges with mixture, making sure they are well coated in oil to prevent sticking. Remove any loose pieces of skin so they don’t fall into the grill.
- Grill for 3 minutes then carefully turn over and grill for another 3-4 minutes until fork tender.
- Serve immediately.