Go Back
Print

Grilled Sweet Potatoes with Chile Lime Tahini Sauce

Grilled sweet potatoes with chile lime tahini sauce is a super flavourful and simple-to-make side for all of your cookouts and summer dinners.
Cuisine Dairy-free, Grain-Free, Nut-Free, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword barbecue, chipotle, fall, grill, summer, sweet potatoes, tahini
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6
Calories 212kcal

Equipment

  • Grill

Ingredients

CHILE LIME TAHINI SAUCE:

  • ¼ cup tahini, well stirred
  • 1 tablespoon adobo sauce from a jar/can of chipotles in adobo
  • 2 teaspoons lime juice
  • sea salt, to taste
  • ¼ cup ice water, plus extra

GRILLED SWEET POTATOES:

  • 2 lbs sweet potatoes, scrubbed
  • oil spray of your choosing (I like avocado)
  • sea salt and ground black pepper, to taste
  • any garnishes you like: chopped herbs, sliced fresh chiles, chopped toasted nuts/seeds

Instructions

  • Prepare the chile lime tahini sauce. In a medium bowl, whisk together the tahini, adobo sauce, lime juice, and salt. Then, add the ¼ cup ice water. Slowly whisk to combine and then speed up your whisking. The sauce should become slightly pale and be fluid enough to drip off of your whisk. Add more ice water by the tablespoon if necessary. Check the sauce for seasoning, adjust, and then set aside.
  • Slice the sweet potatoes crosswise into ½ inch thick slices. Place the sweet potato slices in a large pot and cover with water. Put a lid on the pot and bring the sweet potatoes to a boil. Let the sweet potatoes boil until they yield to the prick of a paring knife with minimal pressure, about 4 minutes.
  • Drain the sweet potatoes and allow them to dry off a bit. Preheat your grill to high.
  • Lay the par-boiled sweet potato slices out on a baking sheet in a single layer. Spray the sweet potatoes with your oil spray and season them with salt and pepper. Flip the slices over and repeat with the other side.
  • Grill the sweet potatoes until char marks appear, about 4 minutes per side. Transfer the grilled sweet potatoes to a serving platter. Drizzle the chile lime tahini sauce over top and garnish with fresh herbs, sliced chiles, toasted nuts/seeds etc! Enjoy immediately.

Notes

  • Spray oil is preferable here in terms of ease and efficiency, but if you don’t have any, simply pour your oil of choice into a small bowl and brush it over the slices of par-boiled sweet potato.
  • I find the sauce alone is quite flavourful and really nice with the simply seasoned grilled sweet potatoes. That said, if you want to go in with some other complementary spices: I say go for it :)
  • Make sure your tahini is fluid and well-stirred! Makes whisking the final sauce much easier.
  • Leaving the skin on the sweet potatoes helps the slices hold their shape on the gril (and adds a little extra fiber to your life, yay)

Nutrition

Serving: 1sixth of recipe | Calories: 212kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Fiber: 5g | Sugar: 6g