Grilled Sweet Potatoes with Tahini Basil Vinaigrette

Share this recipe: 
Serves: 
2
ingredients: 
2 large sweet potatoes, quarted lengthwise
¼ cup olive oil plus 2 T
1 t salt
½ t black pepper
12 large fresh basil leaves
1 garlic clove, minced
2 t lemon zest
1 T lemon juice
2 T tahini
1 t cumin
¼ cup scallions, sliced
1

Preheat outdoor grill to medium heat and season sweet potatoes with 2 T cup olive oil, salt and pepper. 

2

Place flesh side down on grill and cook until soft when pierced with a knife. Turn every 3-4 minutes to get even grill marks. 

3

While sweet potatoes are cooking, place 1/4 cup olive oil, basil leaves, lemon zest, garlic, lemon juice, tahini and cumin in a blender and pulse until smooth. Season with salt and pepper. 

4

When Sweet Potatoes are cooked through remove from grill to serving platter.  

5

To serve, place sweet potatoes wedges on platter and drizzle with vinaigrette. Sprinkle with scallions. 

6

Enjoy! 

Share this recipe: