Ingredients
2 lb. sweet potatoes (about 6 medium), cut into 3/4"-thick wedges
1/4 c. canola or vegetable oil
1 tsp. smoked paprika
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1/2 c. mayonnaise
2 tbsp. pesto
1 tbsp. lemon juice
Preparation
Step 1Heat grill to high heat. Toss sweet potatoes, oil, smoked paprika, and cumin in a large bowl and season with salt and pepper. Step 2Grill sweet potatoes, turning occasionally, until you can easily insert a fork into the center of a wedge, 12 to 16 minutes.Step 3Meanwhile, stir together mayonnaise, pesto, and lemon juice in a small bowl and season with salt and pepper.Step 4Serve sweet potatoes with pesto mayo.
Can you serve them with ketchup? Sure…but trust us, you’ll want to make the sauce. The pesto mayo that goes on these sweet potatoes is incredible. If you really want to take it to the next level, you could make your own pesto and reserve whatever you don’t use for some pasta. Use it on all your favorite grilled vegetables. But if you can’t get your hands on pesto, you could also whip up a simple mix of balsamic vinegar and olive oil to sprinkle over them. Or, to make things even easier, you could drizzle them with maple syrup! If you have sweet potatoes they should keep in the fridge in an airtight container for up to 5 days and frozen for up to 3 months. Reheat on the grill or simply throw them in a 375ºF oven. Tried grilling your sweet potatoes? Let us know how it went in the comments below!
