This grilled sweet potato recipe with creamy avocado lime sauce is the perfect summer appetizer, snack, or side dish for July 4th weekend!
If you’re looking for a healthy side dish to jazz up your summer BBQs or potlucks, you’re going to love this grilled sweet potato wedges recipe. With a creamy avocado lime sauce, it’ll be a hit among your company. I’m all about simplicity, and tossing a few sweet potatoes in olive oil and Tajin seasoning is exactly how I want to roll all summer long. They’re honestly delicious just as is and my son Big Boy E LOVES them. But I think it’s a proven fact that everyone loves to get saucy, and anything with avocado is a win.
Table of contents
Why This Recipe Works
These grilled sweet potato wedges are a winner. Let me tell you why I love it:
- Vegan
- Gluten-free
- High fibre (6g per serving!)
- Perfect side dish or shareable
- Full of colour and flavour
Key Ingredients
Sweet potato – This recipe uses 3 medium sized sweet potatoes cut into wedges.
Tajin – I first started using Tajin on what has now become my most popular recipe of all time, watermelon fries. It’s an amazing Mexican seasoning blend of lime, chili and salt that will blow your mind. I put it on pretty much everything but it’s particularly good on sweet fruit and veggies like these sweet potatoes.
Avocado – Avocado makes this sauce creamy, dreamy and full of healthy fats. Be sure to use ripe avos to get the creamniness we desire.
Cilantro – I LOVE cilantro, but I get if you’re not a cilantro person. So feel free to omit it or use another herb like parsley or basil.
Lime Juice – For a delicious citrus kick, of course. You can also use lemon juice if you don’t have limes.
Garlic – This sauce uses one clove, but add as much or little as you like. Interesting nutrition fact: garlic is a PREbiotic, meaning it’s good for your gut!
How To Make This Recipe
Step One: Place the potatoes in a large saucepan and cover with water. Bring to a boil, cover and simmer for 4 minutes until crisp tender. Drain well and dry very well.
Step Two: Toss with olive oil and tajin.
Step Three: Grill over medium heat, covered, for 10 or so minutes or until tender with grill marks.
Step Four: To a blender, puree the avocado, garlic, lime, olive oil, cilantro, water and salt and pepper, to taste.
Step Five: Serve the sweet potato wedges topped with the avocado sauce and enjoy.
Expert Tips
The key to good grilled sweet potato wedges is to get a crisp outside and tender pillowy soft inside. The most reliable way to accomplish that is to parbboil them just a bit (making sure you pat them super dry) and then to grill them until you get amazing grill marks.
Recipe FAQs
If you’re not vegan, you can add some cottage cheese or Greek yogurt to boost the protein and calcium content. If you want to keep the sauce vegan, you can try adding in some soy yogurt, hemp hearts, or nutritional yeast for a cheesy flavour.
It sure is! There’s something about dipable foods that makes my little ones obsessed. These grilled sweet potato wedges are always a hit with them!
For sure! I would suggest sprinkling with a little cornstarch to help them crisp up in the oven. Try roasting at 425F for 15-20 minutes on each side. If you desire more crispiness, you can broil for 5 minutes.
More Recipes You Might Like
I love grilled recipes for the summer! Here are some more essentials in my books:
- Vegan Sriracha Grilled Tofu and Pineapple Skewers
- Vegan Grilled Cauliflower Steaks with Peach Romesco Sauce
- Grilled Broccoli Carrot and Avocado Salad with Sesame Dressing
- Grilled Marinated Chicken Breasts 5 Ways
What are your favourite recipes for summer weekends? Let me know if you try these grilled sweet potato wedges in the comments!
Grilled Sweet Potato Wedges with Vegan Avocado Lime Sauce
Ingredients
Sweet Potatoes:
- 3 sweet potatoes cut into 1/2 inch wedges
- 2 tbsp extra virgin olive oil
- 1/2 tsp Tajin or to taste
Avocado Lime Sauce:
- 2 ripe avocados
- 1 garlic clove minced
- 1/4 cup lime juice
- 2 tbsp extra virgin olive oil
- 1/2 cup cilantro
- 1/2 cup water
- Salt and pepper to taste
Instructions
- Place the potatoes in a large saucepan and cover with water. Bring to a boil, cover and simmer for 4 minutes until crisp tender. Drain well and dry very well.
- Toss with olive oil and tajin.
- Grill over medium heat, covered, for 10 or so minutes or until tender with grill marks.
- To a blender, puree the avocado, garlic, lime, olive oil, cilantro, water and salt and pepper, to taste.
- Serve the sweet potato wedges topped with the avocado sauce and enjoy.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Tracey says
Do you grill the potatoes whole or cut them into wedges first, then toss & grill?
Abbey Sharp says
Cut them into wedges first so they can get more crispy 🙂
Bethany says
I really love the look of this. I have pinned it to my recipes board and hope to try it soon!
Abbey Sharp says
Amazing. Thanks love
Natalie says
I love oven roasted sweet potato but this looks way batter. I must make this. And that sauce.. oh my. Sounds absolutely delicious.
Lorie says
Could live on sweet potatoes from the grill but more importantly this avocado lime sauce has my name all over it!!
Abbey Sharp says
Right! It’s so delicious
Abbey Sharp says
It’s a winner!
Leslie says
My hubby LOVES sweet potato fries! He’s definitely going to want to try this recipe!
Abbey Sharp says
Amazing!