Smoky, caramelized sweet potato wedges with their heavenly aroma, finished with a rich glossy drizzle or dip of silan, will elevate your next barbecue. Make more than you anticipate you need!
Preheat oven or grill to 400 degrees Fahrenheit (200 degrees Celsius).
Prepare a grill basket or line a baking sheet with parchment paper.
Toss sweet potato wedges with olive oil and lay on the prepared baking sheet in a single layer. Sprinkle with spice rub to taste. (You will have leftover spice rub.) Grill on indirect heat or roast for 25–30 minutes, or until soft and crispy.
Serve on a platter with techinah or naturally sweetened silan on the side.
Notes:
This spice rub can be used on chicken before grilling, on branzino fish, and on root veggies. You can also add a pinch or two to lentil soup for a pop of flavor.
Description:
Photography and Styling by Sheera Segal
Food Prep by Rochel Leah Bree
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