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Grilled Maple Tahini Sweet Potatoes
[Vegan]

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Grilled Maple Tahini Sweet Potatoes [Vegan]

Dairy Free

Vegan

You just found the perfect side to your barbecue — these grilled sweet potato wedges. They're soft and tender with caramelized edges and especially delicious when drizzled with a sweet-tart maple tahini dip with a squeeze of lemon juice. Top them with roasted, crushed cumin seeds and serve them at... Read More

Ingredients You Need for Grilled Maple Tahini Sweet Potatoes [Vegan]

For the Sweet Potatoes:

1 tablespoon, plus 1 teaspoon cumin seeds
2 pounds sweet potato, cut into 1-inch wedges (about 3 medium sweet potatoes)
2 tablespoons olive oil
1 tablespoon pure maple syrup
Salt and pepper, to taste

For the Maple Tahini Dip:

1/4 cup tahini
1 tablespoon pure maple syrup
1 tablespoon, plus 1 teaspoon lemon juice
2 tablespoons water
Fresh cilantro, for garnish

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How to Prepare Grilled Maple Tahini Sweet Potatoes [Vegan]

Preheat your grill to medium-high heat.
While the grill heats, place the cumin seeds in a small, dry pan over medium heat. Toast them, frequently stirring, until lightly browned and fragrant, about 2-3 minutes. Transfer the seeds to a chopping board and crush them using the bottom of a drinking glass until fine.
Toss together the sweet potato wedges with olive oil, maple syrup, and the crushed cumin seeds in a large bowl. Mix well to ensure the potatoes are evenly coated.
Make 5-6 foil packages by placing two large pieces of tinfoil on top of each other. Then, very lightly brush the tinfoil with olive oil.
Lay the wedges in a single row in the middle of each package, lengthwise, leaving a little bit of space between each wedge. Fold the ends of the package tightly over the potatoes, then double fold the sides in, making sure the packages are tightly sealed.
Place the packets on the grill and cook until tender, and the potatoes begin to char for about 12-14 minutes. Flip the packages once and repeat on the other side.
Remove the packages from the grill and use a fork to open them up (careful, they’re hot!) Let cool for 5 minutes.
Whisk together the ingredients for the dip in a medium bowl and either drizzle onto the sweet potatoes, or use as a dip.
Garnish with cilantro and serve.

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