one green planet
one green planet

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 your next plant-based barbecue.

Grilled Maple Tahini Sweet Potatoes [Vegan]

$2.99
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Serves

6

Ingredients

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

Preparation

  1. Preheat your grill to medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the packages from the grill and use a fork to open them up (careful, they’re hot!) Let cool for 5 minutes.
  8. Whisk together the ingredients for the dip in a medium bowl and either drizzle onto the sweet potatoes, or use as a dip.
  9. Garnish with cilantro and serve.


About The Author

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Taylor Kiser

See My Recipes

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her blog aims to show that eating healthy does not have to break the bank or equal bland and boring! It can be easy to make and delicious. Taylor believes in living a balanced, whole life, so Food Faith Fitness also focuses on fitness/nutrition tips.

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