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Grilled Sweet Potato & Jicama

Total Time

Prep: 40 min. Grill: 5 min.


16 servings

My dad used to grill sweet potatoes and serve them with a simple vinaigrette. I've tweaked his recipe over the years to give this special side a little Southern twist.
Grilled Sweet Potato & Jicama Recipe photo by Taste of Home


  • 4 medium sweet potatoes
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • 1/2 cup lime juice
  • 1/2 cup minced fresh cilantro
  • 1/4 cup honey
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, peeled
  • 1 chipotle pepper in adobo sauce, seeded
  • 1 medium jicama, peeled and julienned


  1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until almost tender. Drain; cool slightly.
  2. Place 1/2 cup oil, lime juice, cilantro, honey, vinegar, garlic and chipotle in a blender; cover and process until blended. Transfer to a small bowl; add jicama and toss to coat.
  3. Peel and slice sweet potatoes; brush with remaining oil. Grill, covered, over medium heat for 2-3 minutes on each side or until slices have grill marks and are tender.
  4. Arrange potatoes on a serving platter. With a slotted spoon, top with jicama. Drizzle salad with remaining dressing.

Nutrition Facts

1 each: 140 calories, 9g fat (1g saturated fat), 0 cholesterol, 11mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 1g protein.

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