Grilled Sweet Potatoes

Sweet potatoes are part of most diets.  Full of nutrients and filling. These things are one of the best things you can eat, period.  They’re also kind of boring. Until now.

I much prefer the white sweet potato (often called yams) to the orange colored ones.  It’s a little firmer and holds up better on the grill as well. There are also purple ones out there so just go crazy!

• 3 yams, washed
• 2 limes, juiced and tested
• 2 Tbsp olive oil
• 1/2 cup cilantro, finely chopped
• Salt and pepper

Place the potatoes into cold water and bring to a boil.  Partially cook (parboil) the potatoes until they are just fork tender.  Drain and place in cold water to cool and to stop the cooking process. You can parboil the potatoes the day before and just keep them chilled in the fridge until you grill ’em up.

Mix the lime juice, zest, oil, cilantro in a bowl.

Cut the potatoes lengthwise into quarters or into 3/4-1 inch discs like you see in the main photo above.  Dip all sides into the oil mixture and place onto a medium hot grill.  Grill each side until definite grill marks appear (around 3-4 minutes per side).

Remove from the grill, salt and pepper and serve.

There are lots of grilled sweet potato recipes out there.  My wife doesn’t like spicy food and because olive oil is recommended in certain quantities each day for Weight Watchers, I recommend olive oil.  To spice things up, you can add garlic, cayenne pepper or pepper flakes. You can also go with 2 tsp of fresh thyme instead of the cilantro to mix up the flavor profile a little.

4 WW Smart Points for two wedges or three discs (half of the potato). Click here to see a breakdown of the recipe on ww.com.