ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Sweet Potatoes With Creamy Basil Vinaigrette

Prep time 10 mins
Cook time 15 mins
Stand time 10 mins
Grill time 14 mins
Yield Makes 6 servings

Ingredients

Nutrition Information

  • calories 201
  • caloriesfromfat 0.0 %
  • fat 1 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 4.8 g
  • carbohydrate 44.6 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 352 mg
  • calcium 111 mg

How to Make It

  1. Bring potatoes and water to cover to a boil in a Dutch oven over high heat; reduce heat to medium-high, and cook 12 to 15 minutes or just until slightly tender. Drain. Plunge potatoes into ice water to stop the cooking process. Drain well. Let stand 10 minutes. Peel and cut into wedges.

  2. Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place potatoes on cooking grate, and grill, covered with grill lid, 6 to 7 minutes on each side or until grill marks appear. Drizzle potato wedges with Creamy Basil Vinaigrette, and serve immediately.

  3. Note: Nutritional analysis includes about 2 1/2 Tbsp. vinaigrette.