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 30 minutes! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • In a small bowl, combine oregano, garlic powder, salt and cinnamon. Coat sweet potato wedges with cooking spray. Sprinkle evenly with oregano mixture.

  • 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.


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.

Nutrition Facts

96 calories; 4.4 g total fat; 0.3 g saturated fat; 97 mg sodium. 278 mg potassium; 13.2 g carbohydrates; 2 g fiber; 4 g sugar; 1.2 g protein; 10990 IU vitamin a iu; 11 mg vitamin c; 4 mcg folate; 25 mg calcium; 16 mg magnesium;