Cut wedges, not skinny fries
Keep the skin on well-washed, undamaged sweet potatoes if desired. Cut lengthwise wedges about three quarters of an inch at their thickest point. Thin tips are inevitable but should not stay directly over intense heat. Begin in a shallow grill-safe pan, using a little moisture and a closed lid rather than submerging them in water. Finish briefly over direct heat for browned faces. A sugary seasoning would only increase the risk of scorching.
The recipe
Serves 4
Ingredients
- 2 lb / 900 g sweet potatoes
- 2 tbsp canola oil
- 1 tsp paprika
- ½ tsp ground coriander
- ¾ tsp fine salt
- ¼ tsp black pepper
- 3 tbsp water
- 1 lime, cut into wedges
Method
- Scrub sweet potatoes, remove damaged areas and cut evenly thick wedges. Toss with oil, paprika, coriander, salt and pepper.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Place in a shallow grill-safe pan with the water. Cook indirectly with the lid closed for about 20–25 minutes, turning once. When a knife reaches the center easily, move wedges carefully onto the direct grate.
- Brown each cut face for approximately 2–3 minutes and move away as dark patches appear. Serve with lime wedges. Do not force a dark grill pattern once the wedges are tender; keeping them intact matters more than a black crust.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
