How do you turn a root veggie into a summery dish? Grill it and smother it in fresh cilantro! This is a simple weekend BBQ recipe, since sweet potato wedges are always a crowd-pleaser. What makes it stand out from your typical roasted or deep fried wedge-variety is the smoky char marks that you simply can’t achieve from any other cooking method. BBQing veggies really does add so much flavour without doing much by way of seasoning. The cilantro-garlic drizzle that embellishes the dish is sort of like a gremolata, an Italian herb condiment, that just adds so much freshness from lemon, lemon zest and herbs. If cilantro is really not your jam, simply swap it for an herb you prefer like mint, basil or parsley.
Sweet Potato Steaks
Cilantro Garlic Drizzle
Slice the sweet potatoes into wedges – do this by cutting them in half lengthwise, and then slice the halves on a bias.
Mix the sweet potatoes with avocado oil, sea salt and pepper.
Place the sweet potatoes on a grill that’s on medium-high heat, allowing the wedges to cook about 5-7 minutes per side, then flip and cook for another 5-7 minutes. You should begin see grill marks, and the wedges should be soft on the inside.
As they’re cooking, whisk together the cilantro-garlic drizzle.
Place the wedges on a large plate and dollop the drizzle over top.