Grilled Sweet Potato Wedges with Chipotle Mayo

Grilled Sweet Potato Wedges with Chipotle Mayo

Smoky char and tender centers meet a tangy chipotle mayo dip for an easy side.

Total 45 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

Sweet potato wedges get parboiled briefly, then finished on the grill for smoky char marks and a creamy interior. A quick chipotle mayo comes together while the wedges cook, giving the whole dish a smoky-tangy dip that works for weeknight dinners or backyard cookouts.

Ingredients

  • 2 pounds sweet potatoes, scrubbed and cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup mayonnaise
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 teaspoon lime juice
  • 1 pinch of salt, to taste
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. Bring a 6-quart pot of salted water to a boil and add the sweet potato wedges. Parboil until just barely fork-tender, about 5 minutes, then drain well and pat dry.

  2. In a large bowl, toss the parboiled wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

  3. Preheat a grill to medium-high heat, about 400°F, and clean and oil the grates.

  4. Arrange the wedges on the grill and cook, turning every few minutes, until charred and tender throughout, 12 to 15 minutes total.

  5. While the wedges grill, whisk together the mayonnaise, minced chipotle in adobo, lime juice, and a pinch of salt in a small bowl until smooth.

  6. Transfer the grilled wedges to a platter, sprinkle with chopped cilantro, and serve warm with the chipotle mayo on the side for dipping.

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    Grilled Sweet Potato Wedges with Chipotle Mayo

    Sweet potato wedges get parboiled briefly, then finished on the grill for smoky char marks and a creamy interior. A quick chipotle mayo comes together while the wedges cook, giving the whole dish a smoky-tangy dip that works for weeknight dinners or backyard cookouts.

    45 min 4 servings 310 cal

    Ingredients

    • 2 pounds sweet potatoes, scrubbed and cut into wedges
    • 3 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/2 cup mayonnaise
    • 1 tablespoon chipotle peppers in adobo sauce, minced
    • 1 teaspoon lime juice
    • 1 pinch of salt, to taste
    • 2 tablespoons fresh cilantro, chopped, for garnish

    Method

    1. 1

      Bring a 6-quart pot of salted water to a boil and add the sweet potato wedges. Parboil until just barely fork-tender, about 5 minutes, then drain well and pat dry.

    2. 2

      In a large bowl, toss the parboiled wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

    3. 3

      Preheat a grill to medium-high heat, about 400°F, and clean and oil the grates.

    4. 4

      Arrange the wedges on the grill and cook, turning every few minutes, until charred and tender throughout, 12 to 15 minutes total.

    5. 5

      While the wedges grill, whisk together the mayonnaise, minced chipotle in adobo, lime juice, and a pinch of salt in a small bowl until smooth.

    6. 6

      Transfer the grilled wedges to a platter, sprinkle with chopped cilantro, and serve warm with the chipotle mayo on the side for dipping.