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Grilled sweet potato wedges garnished with lime zest and sea salt on a plate

Charred Sweet Potatoes with Lime and Sea Salt

WTBBQ
These charred sweet potatoes with lime and sea salt are grilled until tender with darkened edges and a soft centre. Finished with citrus and flaky salt, they make a hearty barbecue side that balances smoky ribs and richer sticky glazes beautifully.
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Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine European
Servings 4 Servings
Calories 185 kcal

Ingredients
  

  • 900 g sweet potato
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 lime zest finely grated
  • 1 ½ tbsp lime juice
  • 1 tsp flaky sea salt for finishing
  • 1 tbsp chopped coriander or parsley optional

Instructions
 

Prep the sweet potatoes

  • Peel the sweet potatoes if you like, or leave the skins on for a slightly more rustic finish. Cut them into thick wedges or chunky slices of roughly even size.

Par-cook until just tender

  • Bring a pan of salted water to the boil and cook the sweet potatoes for 6 to 8 minutes, until just beginning to soften but not falling apart. Drain well and leave them to steam dry for a few minutes.

Season them

  • Put the sweet potatoes in a large bowl and toss gently with the olive oil, fine sea salt and black pepper.

Grill over medium heat

  • Place the sweet potatoes on the BBQ over medium direct heat and cook for 10 to 14 minutes, turning carefully every few minutes, until they have good char marks and are tender all the way through.

Finish with lime and salt

  • Transfer to a serving dish and finish with lime zest, lime juice, flaky sea salt and chopped coriander or parsley if using. Serve hot.

Notes

I like medium sweet potatoes because they’re easier to cut into evenly sized wedges or thick slices, and that means they cook more predictably on the grill. Very large ones can be useful, though they often need more trimming and have a habit of giving you awkward shapes that char unevenly.
Fresh lime is doing a lot here. The zest brings fragrance and the juice wakes the sweet potatoes up right at the end. Without it, they can feel a little one-note beside rich ribs. Flaky salt is worth using for the finish too, because those small crisp bursts of salt against the soft sweet potato are exactly what make the whole thing work.

Nutrition

Calories: 185kcalCarbohydrates: 29gProtein: 2.5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5gSodium: 435mgPotassium: 540mgFiber: 4.5gSugar: 6.5gVitamin A: 16800IUCalcium: 48mgIron: 0.9mg
Keyword barbecue veg, charred side, lime salt, smoky potatoes, sweet potatoes
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