Sweet potato fingerlings (or small wedges) blister and caramelize on the grill. All they need is a final toss with a little butter and a blend of orange zest and mint and you have a healthy side dish that's anything but ordinary.
Nutrition per serving may change if servings are adjusted.
2 tablespoons finely chopped fresh mint
2 teaspoons grated orange zest
1 teaspoon raw sugar, such as demerara
⅛ teaspoon kosher salt
1 pound fingerling or small sweet potatoes
1 tablespoon extra-virgin olive oil
¼ teaspoon ground pepper
1 tablespoon melted unsalted butter
Preheat grill to medium-high.
Combine mint, orange zest, sugar and salt in a small bowl; gently crush together with the back of a wooden spoon. Set aside.
If using small sweet potatoes, cut into 1-inch-thick wedges. Toss the sweet potatoes with oil and pepper in a medium bowl. Place in a single layer on the grill or in a grill basket. Cook, turning every 5 minutes, until tender when pierced with the tip of a knife, 20 to 25 minutes total.
Transfer the sweet potatoes to a large bowl. Add butter and toss to coat. Serve with the reserved orange-mint gremolata.
131 calories;7 g fat(2 g sat); 3 g fiber; 17 g carbohydrates; 1 g protein; 9 mcg folate; 8 mg cholesterol; 6 g sugars; 1 g added sugars; 14,128 IU vitamin A; 13 mg vitamin C; 33 mg calcium; 1 mg iron; 98 mg sodium; 221 mg potassium
Vitamin A (283% daily value), Vitamin C (22% dv)