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




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

1 serving
96 calories; protein 1.2g; carbohydrates 13.2g; dietary fiber 2g; sugars 3.7g; fat 4.4g; saturated fat 0.3g; vitamin a iu 10990.4IU; vitamin c 11.3mg; folate 4.1mcg; calcium 25mg; iron 0.5mg; magnesium 16.1mg; potassium 277.6mg; sodium 96.8mg.

1 starch