Grilled Sweet Potato Wedges With Maple Butter Recipes

Steps:

• Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
• Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

Steps:

• Place 2 large sweet potatoes in a pot and cover with cold water. Bring to a simmer over medium-high heat and cook until easily pierced with a knife, 25 to 35 minutes. Drain and let cool slightly, then cut into 1/2-inch-thick wedges.
• Brush the sweet potatoes with 1 tablespoon olive oil and sprinkle with 1 1/2 teaspoons chili powder and a little salt. Grill over medium-high heat, turning once, until well marked, 2 to 5 minutes per side. Remove to a platter; drizzle with olive oil and sprinkle with flaky salt.

Steps:

• Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly.
• Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
• Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Scrub sweet potatoes thoroughly under cold running water. Cut each potato lengthwise into 8 wedges. Place wedges in a bowl and toss with 2 tablespoons of oil. Combine remaining olive oil, paprika, salt, garlic powder, cinnamon, and cayenne in a separate small bowl.
• Place wedges on the grill perpendicular to the grates and reduce heat to low. Grill over low heat, turning occasionally, until potatoes are soft, 16 to 18 minutes. Brush wedges with oil mixture on both sides, and grill 1 to 2 minutes more, then transfer to a plate.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper., Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.

Steps:

• Place the sweet potatoes in a large pot and cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook just until the sweet potatoes can be easily pierced with a paring knife, 30 to 35 minutes.
• Remove the sweet potatoes from the water, let stand until cool enough to handle, then cut into 1/2-inch-thick wedges. Brush the wedges with the olive oil; sprinkle with the chili powder and a little salt.
• Preheat a grill to medium-high. Grill the sweet potato wedges, turning once, until well-marked on both sides, about 5 minutes per side. Remove to a platter. Drizzle with olive oil and sprinkle with salt.

Steps:

• Cut scrubbed potatoes into large chunks.
• Boil potatoes for 5 minutes.
• Mix butter and seasonings together.
• Place butter and seasonings in pie plate with several holes punched in it.
• Coat drained potatoes in seasoning mixture in pie plate and grill over medium heat for 10-15 minutes or until crispy, turning occasionally.

Steps:

• Peel and cut each sweet potato lengthwise into 8 wedges; place in a large bowl. Toss with oil, salt and pepper. , In batches, cook potatoes on a greased grill rack, covered, over medium heat 8-10 minutes or until tender, turning occasionally. , In a large bowl, mix remaining ingredients; add potatoes and toss to coat.

Steps:

• Light the grill. Use a hinged grilling basket if you have one.
• In a large saucepan of boiling salted water, simmer the potatoes until almost tender, ~ five minutes.
• Drain, transfer to a large bowl, and toss with the remaining ingredients.
• Grill over moderate heat for about `5 minutes, turning until tender and lightly charred.
• Serve warm.

Steps:

• Peel and slice potatoes into wedges. In medium size bowl, toss in oil.
• Bake in oven set at 500 degrees for about 8 minutes.
• In the meantime, mix honey, wine and mustard. After the 8 minutes, remove potatoes from oven, and brush on half the marinade. Reduce oven temperature to 450 degrees and bake for 3 minutes more.
• Apply remaining sauce and return to oven to complete baking, about 3 to 5 more minutes.
• Season with salt and pepper.

Steps:

• Heat oven to 400°F.
• Arrange potato wedges in a single layer on a baking sheet.
• Sprinkle wedges with the olive and sesame oil, sesame seeds and salt.
• Roast 35 minutes, or until tender.
• Puree peanut butter, lime juice, chili, soy sauce, ketchup and 1/4 cup warm water until smooth.
• Season with salt and pepper then transfer to a pan and heat over a low flame until warm.
• Sprinkle wedges with cilantro. Serve with dipping sauce.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk olive oil oil, hot sauce, cumin, thyme, paprika, garlic powder, and salt together in a large bowl. Add sweet potato wedges and stir until wedges are evenly coated.
• Place sweet potato wedges on the preheated grill and cook for 5 minutes. Flip wedges with tongs and cook 5 additional minutes.

Steps:

• Combine the lime juice, maple syrup, soy sauce, and garlic in a small bowl. Whisk in the mustard. Slowly pour in the sesame oil and whisk constantly until the oil is emulsified. (Use immediately or store in an airtight container in the refrigerator up to 2 weeks).
• Scrub the potatoes well or peel them, then trim the ends and slice horizontally into 1/4 inch thick rounds. Place in a large bowl, add the marinade, and toss to coat each slice.
• Prepare a medium-low fire in the grill. Lift the sweet potatoes out of the marinade with a slotted spoon and grill, turning occasionally and basting with the remaining marinade, until tender when pierced with a fork, 15-20 minutes. Serve hot.