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.

Judith Fertig
Source: EatingWell Magazine, May 2019

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Ingredients

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Directions

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  • Preheat grill to medium-high.

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  • 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.

Nutrition Facts

131 calories; protein 1.4g 3% DV; carbohydrates 17.3g 6% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 6.3g; fat 6.5g 10% DV; saturated fat 2.3g 12% DV; cholesterol 7.6mg 3% DV; vitamin a iu 14127.7IU 283% DV; vitamin c 13mg 22% DV; folate 8.6mcg 2% DV; calcium 32.6mg 3% DV; iron 1mg 6% DV; magnesium 18.2mg 7% DV; potassium 221.2mg 6% DV; sodium 97.9mg 4% DV; added sugar 1.1g.