Grilled Sweetpotato Wedges with Chicken Skewers
Cooking time
40 minutes
This Grilled Sweetpotato Wedges with Chicken Skewers recipe brings a perfect mix of smoky, savoury and naturally sweet flavours to your table. Using North Carolina Sweetpotatoes, the wedges turn beautifully caramelised and crisp on the outside while staying soft and fluffy inside. Their natural sweetness pairs perfectly with juicy, charred chicken skewers, creating a meal that feels both hearty and fresh. Known for their rich taste and consistent quality, North Carolina Sweetpotatoes make this sweetpotato wedges recipe easy to perfect every time. Whether you are learning how to make sweetpotato wedges for a weekday dinner or preparing a crowd-pleasing barbecue dish, this recipe shows how versatile and flavourful Sweetpotatoes can be when grilled to perfection. Served with your favourite dip or salad, it is a simple yet impressive way to elevate a classic comfort food. Thank you to @cookingandbbq_with_tina for this recipe
Serving
- 2 North Carolina sweetpotatoes
- 2 Chicken Breasts
- Chicken seasoning
For the Chimichurri
- 5 small date tomatoes
- 1 red pointed pepper
- 1 clove garlic
- Juice of half a lime
- Parsley
- Olive oil
- 1 tbsp red wine vinegar
- Smoked paprika powder, sea salt
For the Apricot Dip
- 150 g dried apricots
- 1 clove garlic
- 2 tbsp creme fraiche
- 1 chili pepper
- Sumac
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Peel the North Carolina sweetpotatoes and cut them lengthwise into wedges, brush them with oil and place them on the grill at 180°C.
Step 2
Cut the chicken breast into narrow strips, marinate with a bit of olive oil and chicken seasoning, and thread them in a snake-like manner onto skewers.
Step 3
After about 20 minutes, half the cooking time of the sweet potatoes is reached, now we can also place the chicken skewers on the grill. Turn occasionally.
Step 4
For the red chimichurri, finely chop the red pointed pepper, cocktail tomatoes, garlic, and parsley and mix with the juice of a lime, sea salt flakes, smoked paprika powder, olive oil, and red wine vinegar.
Step 5
For the spicy fruit dip, finely chop the dried apricots, chili pepper, and garlic and mix with creme fraiche, olive oil, and sumac.
Step 6
Remove the North Carolina sweet potatoes from the grill, season with sea salt, and arrange on a plate. Serve with the apricot dip. Place the chicken skewers next to the sweet potato wedges and drizzle with chimichurri.
