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Grilled Cilantro-Lime Sweet Potatoes

Grilled cilantro-lime sweet potatoes with charred, tender 1/2-inch rounds and a vibrant cilantro-lime butter that melts over the top. Ready as a healthy side dish with bright lime zest and garlic for a clean, smoky-sweet finish.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes and seasoning
  • 3 sweet potatoes Sliced into 1/2-inch rounds.
  • 3 tbsp olive oil For brushing and light coating before grilling.
  • 0.5 salt To taste.
  • 0.25 black pepper To taste.
Cilantro-lime butter
  • 4 tbsp butter Melted.
  • 0.25 cup fresh cilantro Chopped.
  • 2 tbsp lime juice
  • 1 lime Zest of 1 lime.
  • 2 clove garlic Minced.
  • 1 lime wedges For serving.

Equipment

  • 1 grill

Method
 

Season the sweet potato rounds
  1. Brush the sweet potato rounds with olive oil and season generously with salt and black pepper.
  2. Brush the sweet potato rounds with olive oil and season generously with salt and black pepper.
Grill until tender and charred
  1. Grill the sweet potato rounds over medium heat for 12-15 minutes per side, until tender and charred.
Make cilantro-lime butter and serve
  1. Combine melted butter, chopped fresh cilantro, lime juice, lime zest, and minced garlic in a bowl.
  2. Remove the sweet potatoes from the grill and immediately brush with the cilantro-lime butter.
  3. Serve hot with additional lime wedges on the side.

Notes

Pro tip: brush the butter on right after grilling so it melts into the charred edges. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a grill or in a skillet until warmed through. Freezing is not recommended because the sweet potatoes can soften and the butter’s texture may change. For a dairy-free swap, use plant-based butter in the same 1:1 amount.