Grilled Sweet Potatoes with Gremolata

Grilled Sweet Potatoes with Gremolata

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From: EatingWell Magazine, May 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine mint, orange zest, sugar and salt in a small bowl; gently crush together with the back of a wooden spoon. Set aside.
  3. 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.
  4. Transfer the sweet potatoes to a large bowl. Add butter and toss to coat. Serve with the reserved orange-mint gremolata.

Nutrition information

  • Serving size: 4 sweet potato wedges & 1½ teaspoon gremolata
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (283% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 starch

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