Active Time: 20 MinsTotal Time35 Mins
Yield: Serves 6
Everyone will gobble up these spicy grilled sweet potato fries topped with honey and salty queso fresco. Serve them as a fun appetizer or alongside burgers or your favorite grilled protein. Microwaving the sweet potatoes before they hit the grill ensures the fries will be tender throughout and helps them cook up quickly.
- 3large unpeeled sweet potatoes (about 2 1/2 lb.), each cut into 8 wedges
- 2 1/2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- 1 ounce queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup)
- 1 tablespoon chopped fresh chives
How to Make It
Preheat grill to medium (350°F to 400°F). Toss together sweet potatoes and 1 1/2 tablespoons of the oil in a microwavable bowl. Cover with plastic wrap; microwave on HIGH until tender when pierced with a knife, about 8 minutes, tossing and re-covering after 4 minutes. Let cool 15 minutes.
Add chili powder, salt, pepper, and remaining 1 tablespoon oil to sweet potatoes; toss to coat.
Place sweet potatoes, cut side down, on oiled grates; grill, uncovered, until charred and tender, 2 to 3 minutes per cut side. Remove from grill. Drizzle evenly with honey; sprinkle with queso fresco and chives.
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