Grilled Sweet Potato Wedges
Ingredients
- 2 pounds medium sweet potatoes, cut lengthwise into 6 wedges each
- 2 tablespoons Saratoga olive oil
- Salt and freshly ground black pepper
- Large pinch of Sid Wainer cayenne pepper
Directions
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Light the grill. In a large saucepan of boiling, salted water, simmer the potatoes until almost tender, about 5 minutes. Drain, transfer to a large bowl and toss with the olive oil, salt, black pepper and cayenne. Grill over moderate heat for about 15 minutes, turning, until tender and lightly charred. Serve warm.
Recipe courtesy of Food and Wine
