Thai · Dinner
Grilled Sweet Potato with Chili Salt
Grilled Thai-style sweet potato wedges with a toasted chili salt of dried chili, salt, and sugar, charred until caramelized at the edges and tender inside. Served with a lime wedge and scattered fresh cilantro.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
213Calories
2.4gProtein
7.7gFat
35.2gCarbs
12.1gSugar
6.2gFiber
1038mgSodium
0mgChol
0.8gSat Fat
690mgPotassium
50mgCalcium
1.2mgIron
0mcgVitamin B12
20mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
sweet-heat
thirty-min-meals
vegan
low-calorie
Instructions
1
Prep
Scrub the sweet potato and cut into 1.5cm-thick wedges, then toss with the vegetable oil until evenly coated.
2
Toast
Dry-toast the dried chili in a skillet over medium-low heat for 1 minute, shaking often, until darkened and aromatic. Mix with salt and sugar.
3
Grill
Lay wedges on a hot grill pan over medium-high heat for 15 to 18 minutes, turning every 4 to 5 minutes, until charred and tender.
4
Plate
Transfer to a plate, sprinkle the chili salt while hot, arrange the lime wedge, and scatter the cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g sweet potato, cut into wedges
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp dried chili
- 1 tsp1 tsp salt
- 1 tsp1 tsp sugar-white
- 11 lime
- 2 tbsp2 tbsp cilantro
