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Grilled Cilantro-Lime Sweet Potatoes

Grilled cilantro-lime sweet potatoes are charred on the outside and tender in the center, finished with a melting cilantro-lime butter. Slice-and-grill 1/2-inch rounds for visible grill marks and a vibrant lime-garlic aroma.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 3 sweet potatoes large, sliced into 1/2-inch rounds
olive oil
  • 3 tbsp olive oil
seasoning
  • 0.25 salt and pepper to taste
cilantro-lime butter
  • 4 tbsp butter melted
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp lime juice
  • 1 lime zest zest of 1 lime
  • 2 clove garlic minced
serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Grill the sweet potatoes
  1. Brush the sweet potato rounds with olive oil and season generously with salt and pepper. Make sure the surface looks evenly coated.
  2. Grill over medium heat for 12-15 minutes per side until tender and charred. Look for deep grill marks and crisp edges.
Make the cilantro-lime butter and finish
  1. Combine melted butter, cilantro, lime juice, lime zest, and garlic in a bowl. Stir until the mixture is glossy and fragrant.
  2. Remove the sweet potatoes from the grill and immediately brush with cilantro-lime butter. The butter should melt into the charred edges and soak into the rounds.
  3. Serve hot with additional lime wedges on the side. Finish with a visible lime wedge for bright, fresh flavor.

Notes

Pro tip: for even grilling, keep the rounds close to 1/2-inch thick so they cook through at the same rate and get consistent char. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or on the grill until warmed through. Freezing is not recommended because the sweet potatoes and butter texture can soften. For a dairy-free option, use plant-based butter in the cilantro-lime mixture.