Grilled Sweet Potatoes with Garlic Lime Sour Cream

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It’s funny.  Sunday, in my brain, is supposed to be for ‘Sunday Meals’.  You know, the fancy, time-consuming meals you can’t get accomplished during the week.  But rarely does it end up being that way around here.  Sunday is typically the day I go out during nap time and get my meal plan/shopping done for the week.  It sounds silly, but that little mission takes time,  so I am always rushing back home to get dinner on the table before it’s too late.  Sunday dinners usually need to be low maintenance and ultra quick for me.  And often times that means firing up the grill to throw steak or fish on and often times it’s paired with these Grilled Sweet Potato Wedges.  Insanely quick.  

The burnt edges are my favorite.  If you’re not a burnt-edge-kinda-person (1) you are so missing out (2) cook these just a bit less than the recipe calls for and you can easily avoid the charred edges.  But you just might want to give the burnt edges a shot.  The crispy edges become caramelized and insanely flavorful and the centers so tender.  And sprinkling them with chili powder before they hit the grill is one amazing compliment to the sweet, caramelized taste.   I mean who doesn’t love sweet+smokey?

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Once you take the sweet+smokey potatoes for a dip in a pool of cool, zingy sour cream insanely quick immediately turns into insanely delicious.  This one is such a nice option for those super hectic summer nights!

Grilled Sweet Potatoes with Garlic Lime Sour Cream

Ingredients

3 Medium Sweet Potatoes, peeled, halved and cut into 1/4 inch slices

3 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Ground Chili Powder

1/2 Cup Sour Cream

1 Clove Garlic, grated or pressed

2 Teaspoons Lime Juice

Directions

Preheat outdoor grill or indoor grill pan over medium high heat .  Place sweet potatoes in a large bowl, drizzle with olive oil, sprinkle with salt and chili powder and toss until evenly coated.  Place sweet potatoes on the grill and cook, covered, for approximately 10 minutes, or until edges become slightly charred and insides are tender, turning once in between cooking.

Whisk sour cream, garlic and lime juice together in a small bowl and season, to taste, with salt and black pepper.  Serve sweet potatoes with sour cream for dipping.  Serves 4 as a side.

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