- 3 large sweet potatoes
- 6 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1/2 tablespoon chile flakes
- 1 tablespoon grated lemon zest
- Salt & pepper, to taste
- Canola oil, for brushing
- Par-cook the potatoes. Bring the whole sweet potatoes to a boil in a large pot of salted water. Cook for about 10-15 minutes, until they are almost tender when pierced with a knife. They do not need to be fully cooked. Drain and allow them to cool off.
- Prepare the compound butter. Combine the butter, honey, chile flakes and lemon zest in a bowl. Mash with a fork to mix, and season with salt and pepper to taste.
- Grill the sweet potato fries. Slice each sweet potato into about 6-8 wedges, depending on the size. Brush lightly with canola oil and season with salt and pepper. Clean the grill grates well, and place the wedges over the coals. Grill them for about 3 minutes per side until they are golden, slightly crispy, with some char marks.
- Brush on the butter. Remove the sweet potato fries and transfer them to a large platter. Brush them with the honey butter and sprinkle with more salt if needed. Serve immediately.
- Don’t baste with the butter until you remove the wedges from the grill. Not only will it prevent them from getting that slightly crispy exterior, but you risk flare-ups.
- Be careful of overboiling your potatoes. You are not cooking them to the point they easily mash. You want to be able to slice them into wedges and have them retain their shape.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Vegetables
- Method: Grilling
- Cuisine: Side Dish
Keywords: grilled sweet potatoes, sweet potato fries, sweet potato wedges, grilled fries, side dish