Grilled Sweet Potato Wedges
- SERVINGS: 4
A hinged grilling basket makes cooking the potato wedges easier.
- 2 pounds medium sweet potatoes, cut lengthwise into 6 wedges each
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Large pinch of cayenne pepper
- Light the grill. In a large saucepan of boiling, salted water, simmer the potatoes until almost tender, about 5 minutes. Drain, transfer to a large bowl and toss with the olive oil, salt, black pepper and cayenne. Grill over moderate heat for about 15 minutes, turning, until tender and lightly charred. Serve warm.
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Congratulations to Mei Lin, winner of Top Chef Season 12.