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Grilled Cilantro-Lime Sweet Potatoes

Grilled cilantro-lime sweet potatoes with charred edges and tender centers, finished with a melty cilantro-lime butter. Slice and grill 1/2-inch rounds until you get bold grill marks, then brush them hot for maximum flavor.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato rounds
  • 3 sweet potatoes Slice into 1/2-inch rounds.
  • 3 tbsp olive oil For brushing.
  • 0.5 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Cilantro-lime butter
  • 4 tbsp butter Melted.
  • 0.25 cup fresh cilantro Chopped.
  • 2 tbsp lime juice
  • 1 lime zest Zest of 1 lime.
  • 2 clove garlic Minced.
  • 1 lime wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season sweet potatoes
  1. Brush the sweet potato rounds with olive oil and season generously with salt and pepper so every surface is lightly coated.
Grill until charred and tender
  1. Grill the rounds over medium heat for 12-15 minutes per side, until tender and visibly charred with grill marks.
Make cilantro-lime butter
  1. Combine melted butter, chopped cilantro, lime juice, lime zest, and minced garlic in a bowl until evenly blended and glossy.
Finish and serve
  1. Remove the sweet potatoes from the grill and immediately brush with the cilantro-lime butter while hot so it melts into the charred edges, then serve with lime wedges on the side.

Notes

For cleaner char and better caramelization, dry the sweet potato slices well before brushing with oil. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a hot grill or in a skillet until warmed through (not soggy). Freezing isn’t recommended because the grilled texture softens after thawing. Dairy swap: replace butter with vegan butter for a similar melty finish.