Dairy-Free Grilled Sweet Potato Wedges with Peanut Sauce
Grilled sweet potato wedges brushed with a spicy peanut sauce, a flavorful and dairy-free Kenyan-inspired snack.
Ingredients
- 2 medium Sweet potatoes, cut into wedges
- 1/4 cup Peanut butter
- 2 tbsp Coconut milk
- 1 tbsp Soy sauce
- 1 tbsp Lime juice
- 1/2 tsp Ginger, grated
- 1 clove Garlic, minced
- 1/4 tsp Red pepper flakes
- 1 tbsp Coconut oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your grill to medium heat, which is about 175°C to about 205°C (175°C to 200°C).
- 2In a small bowl, combine the 1/4 cup peanut butter, 2 tablespoons coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1/2 teaspoon grated ginger, 1 clove minced garlic, and 1/4 teaspoon red pepper flakes. Whisk everything together until it forms a smooth peanut sauce.
- 3Place the 2 medium sweet potato wedges in a bowl and drizzle them with 1 tablespoon coconut oil. Toss the wedges to coat them evenly.
- 4Carefully place the coconut oil-coated sweet potato wedges onto the preheated grill. Grill for 15 to 20 minutes, turning them occasionally. The wedges are ready when they are tender when pierced with a fork and have slightly charred edges.
- 5Once the sweet potato wedges are cooked, remove them from the grill. Brush the warm wedges generously with the prepared peanut sauce.
- 6Serve the dairy-free grilled sweet potato wedges with peanut sauce immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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