Meatless Monday: Grilled Chili-Lime Sweet Potato Wedges with Cilantro

It's been quite a weekend, yet I have somehow managed to gather the energy to write this post. Mainly, because it was such a good weekend and I am still running on the high from it, as pooped as I may also be. Also, because the yams I made for the family BBQ I had here on Saturday came out so awesome, I couldn't wait til Sweet Saturday to share them!

A few weeks ago, I asked readers to post their favorite cook-out recipes for the big family gathering Paul and I had at our place this past Saturday (that kept me so busy, too busy to blog this weekend until now!). I received a lot of delicious-sounding and looking posts linked up here, but this one stood out to me, partly for it's simplicity that packed a lot of flavor, and partly because who can resist sweet potatoes?

The recipe I decided to try was Chipotle, Cilantro-Lime Sweet Potato Wedges from Angie at Rustic Feast. Angie was a new linker at Sweet Saturday, so kudos to her for making such a great first impression! Recipe is below; I made two slight changes, neither intentional, that's just how things go sometimes when you're trying to follow a recipe- you adapt! Since it's a bit altered, I changed the title for this purpose.

Grilled Chili-Lime Sweet Potato Wedges with Cilantro  
(Serves 20! Maybe more!) 

3 lbs. sweet potatoes
1/2 cup lime juice
1/2 cup olive oil
1 tbsp chili powder
Salt and pepper to taste
1 bunch of cilantro, chopped

Scrub and then boil sweet potatoes in large pot for about 20-30 minutes. Once soft enough to pierce with a fork, remove from heat and place into ice water to cool down and stop cooking. While they're cooling, mix lime juice, olive oil, and chili powder together in small bowl. Use Chipotle chili powder if you have it; I couldn't find any chili powder specifically called "Chipotle" chili powder. Chipotle has a much smokier flavor, so I highly recommend using it if you can get it!

Once the potatoes are cooled enough to handle, peel off skin then cut into halves length-wise, then into wedges. Spread wedges onto large serving tray, then drizzle with the olive oil, chili and lime mixture until covered. Top with a sprinkling of salt and pepper (use freshly ground if possible). 

Now, here is where the recipe got altered a bit once again: I was so busy hosting the big event, that I had to have Paul's dear uncle and cousin man the grill. They were kind enough to offer, in fact, and they did a far better job than I would have! The thing was I failed to mention to them to put the wedges directly on the grill so they'd get those grill marks, and they instead wrapped them in tin foil and turned them after on each side after 10 minutes to heat them through. 

   
They still came out spectacular, however they did not have that awesome smoky grill taste or cool-looking grill marks that they could've had. In order to do it that way, place wedges directly onto grill and turn after about 5 minutes or just until they clearly have the marks on all sides (or however you prefer!). You can do either way, they will taste awesome regardless, just don't forget to top with the chopped cilantro, that really made them special!

They were a hit! Almost every single one disappeared before the day was done. The flavor combination was just the perfect balance of sweet and sour, with just enough kick for everyone to enjoy, kids and adults. I will definitely make them again! Thanks, Angie!!

Chipotle chili peppers are pretty amazing, not only tasting, but health-wise as well. They are jalapeno peppers that have been smoked (to get that wonderful smoky flavor, of course) then dried, which helps to reduce the strong heat from fresh jalapenos, making them more palatable. They are chock full of vitamin a, vitamin k, and a chemical compound called capsaicin which has been found to help reduce heart disease, stroke, and lower high blood cholesterol and sugar.

Friday I will post more about how the cook-out once I go through all the pictures. I didn't take nearly enough, especially not of the food, but there were so many incredible dishes there! I'm talking edamame succotash, pineapple-coconut fruit dip, Indian-spiced chicken, gourmet cupcakes, pasta salad....I have such a talented family of cooks, clearly.

But, here are a few "teaser" shots from the big day, enjoy ;)

A peek at my niece raiding the dessert table

Lily playing with the slip 'n slide in her own way...

My favorite pic I took of Lily in the sprinkler :)

Now it's your turn to share your Meatless Monday dish below! No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week! (hopefully I will have my act together for this week's Sweet Saturday, too!)

 

<a href="http://jessica-healthymommyhealthybaby.blogspot.com/search/label/meatless%20mondays" target="_blank"><img alt="Healthy Mommy, Healthy Baby" src="http://draft.blogger.com/%E2%80%9CADD%E2%80%9D"><img alt="Photobucket" border="0" src="http://i1184.photobucket.com/albums/z327/ruffandcut/HMHBMMHop_button.jpg"/></a>