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Turn on or light the grill and leave it to preheat to medium, which is about 350F (177C). You can cook the sweet potatoes on any type of grill you like, including: Gas Wood Charcoal Electric Rinse the sweet potatoes under running water. As you rinse them, use a vegetable brush or clean cloth to scrub the skin and remove dirt. Pat the sweet potatoes dry with a clean towel and place them on a cutting board. Sweet potato skins are thin and packed with nutrients, so there's no need to peel them before grilling. Hold a sweet potato steady with one hand and use a sharp knife to carefully cut it in half lengthwise. Place the halves cut-side down on the cutting board. Cut each half lengthwise into quarters, and each quarter into eighths. Each sweet potato will give you 8 wedges. You can also slice the sweet potato widthwise into quarter-inch (6-mm) medallions instead of wedges if you like. In a small bowl, combine the oil, salt, lime zest, and cayenne pepper. Whisk the ingredients together to combine them into a dressing to season the sweet potato wedges. Add black pepper, to taste, and whisk to incorporate the new addition. The lime zest will help to balance the sweetness of the sweet potatoes. You can substitute lemon zest for the lime zest, or add a tablespoon (15 ml) of lemon or lime juice to the dressing for even more of a citrus taste. Drizzle the dressing over the sweet potatoes. Use a spoon to mix the sweet potatoes around in the bowl and coat them evenly with the dressing. You can season the sweet potatoes with a teaspoon (2 g) of any other herbs or spices you like, including: Cinnamon Ginger Paprika Chili powder Rosemary Thyme Chipotle powder Use a pair of metal or heat-proof tongs to transfer the wedges to the grill. Arrange them diagonally on the rack in a single layer so you get the classic grill marks. Place a heat-proof metal lid or bowl over the wedges to keep in the heat and help them cook faster. Flip the wedges twice as they cook. Continue cooking until the sweet potatoes are tender, can be pierced easily with a fork, and are golden browned. Remove the wedges from the grill with a metal spatula or tongs. Arrange the wedges on a serving platter and finish them with the cilantro and extra salt and pepper, to taste. Serve the wedges with your favorite dipping sauces, such as ketchup, salsa, or chipotle mayonnaise. You can use fresh parsley in place of the cilantro.
Preheat the grill. Wash the sweet potatoes. Cut the sweet potatoes into wedges. Make the dressing. Toss the wedges with the dressing. Arrange the wedges on the hot grill. Cover and grill the wedges for 40 minutes. Garnish with cilantro and serve.