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The Daily Kale’s Grilled Sweet Potato + Cilantro Lime Crema

Ingredients

Sweet Potatoes
  • 3 sweet potatoes
  • pinch of paprika, chili powder, cumin, garlic powder, and salt
  • avocado oil
Cilantro Lime Crema
  • 5 tbsp. sour cream
  • 1/2 jalapeño, If you don’t like spicy, don’t add the jalapeño
  • 1/2 cup cilantro
  • juice of 1/2 of lime
  • 2 cloves of garlic
  • salt to taste
Garnish
  • 4 tbsp. pumpkin seeds

Instructions

Sweet Potatoes
  • Place whole sweet potatoes in a pot and cover them with water. Add a little salt. Bring to a boil.
  • Cook for about 10 minutes (or until you can put a fork in it but still has a bit of resistance -don’t want it to be mushy, but needs to be somewhat soft-ish)
  • Drain and let cool. Slice sweet potato in half, then cut into wedges.
  • Coat the wedges with a little avocado oil and then add your spices. Grill each side for 3-5 minutes or until grill marks appear.
Cilantro Lime Crema
  • Blend ingredients from the above recipe until silky smooth.
Serving
  • Serve with the cilantro lime crema (recipe above), toasted pumpkin seeds, and cilantro. Or just serve them as is with your favorite dipping sauce!
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