Bobby Flay Grilled Sweet Potato Fries, with Lime and Cilantro
A must try sweet potato side dish. Great for burgers or steaks
- 2 medium sweet potatoes unpeeled
- salt and pepper to taste
- 1 Tablespoon lime zest
- 1/4 teaspoon New Mexico Chile Powder or cayenne
- 1/4 cup canola oil
- Freshly ground pepper
- 1/4 cup finely chopped fresh cilantro
Directions Par-cook the potatoes: Place in a pot of water and boil until fork-tender; let cool.
Slice each potato lengthwise into eighths. Preheat a grill to medium or place a cast-iron grill pan over medium heat.
Mix 1 tablespoon salt, the lime zest and chile powder in a small bowl.
Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side.
Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Calories: 208kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13926IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg