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Grilled Cilantro-Lime Sweet Potatoes

Grilled cilantro-lime sweet potatoes are charred on the outside and tender inside, with buttery cilantro-lime sauce melting over every round. This Mexican-American side uses smoky grill marks and a bright lime-garlic finish for a vibrant, healthy plate.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 3 large sweet potatoes sliced into 1/2-inch rounds
olive oil
  • 3 tbsp olive oil
salt and pepper
  • 1 salt to taste
  • 1 pepper to taste
cilantro-lime butter
  • 4 tbsp butter melted
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 1 lime zest of 1 lime
  • 2 clove garlic minced
serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Season and grill the sweet potatoes
  1. Brush the sweet potato rounds with olive oil and season generously with salt and pepper.
  2. Grill over medium heat for 12-15 minutes per side, until tender and charred, and you see distinct grill marks.
Make cilantro-lime butter and serve
  1. Combine the melted butter, cilantro, lime juice, lime zest, and garlic in a bowl until smooth and fragrant.
  2. Remove the sweet potatoes from the grill and immediately brush with the cilantro-lime butter so it melts into the charred edges.
  3. Serve the grilled sweet potatoes hot with additional lime wedges on the side.

Notes

Pro tip: Slice the sweet potatoes evenly (about 1/2-inch) so they finish cooking at the same time and get consistent char. Store leftovers in the refrigerator up to 3 days; reheat on a hot grill pan or in a skillet until warmed through. Freezing is not recommended because the texture can soften after thawing. For a dairy-free swap, use a plant-based butter in the cilantro-lime mixture (melted) for a similar finish.