These griddled sweet potatoes deliver the best of both worlds: deep char from a hot cast‑iron griddle and a tender‑centre finish in the oven. Tossed with olive oil and seasoned with Maldon Original Sea Salt, the wedges pair perfectly with a zesty coriander‑mint mayo brightened with lime and a touch of chilli. An easy grilled sweet potato side for BBQs, weeknights and sharing platters.
How to Make Griddled Sweet Potatoes with Herby Mayo
Step 1 – Preheat & Prep
- Preheat oven to 180°C fan (200°C conventional / 400°F).
- Set a cast‑iron griddle pan over high heat (or preheat BBQ griddle).
- Toss sweet potato wedges with enough olive oil to coat and a generous pinch of Maldon Original Sea Salt. Tap the wedges dry before oiling for a better char result!
Step 2 – Griddle the Wedges
- Working in batches, place wedges cut‑side down on the hot griddle without overcrowding.
- Cook 5 minutes per side until well‑marked and lightly charred.
- Texture cue: pronounced grill lines; surface lightly crisping.
Step 3 – Finish in the Oven
- Transfer charred wedges to a baking tray.
- Bake 10–15 minutes until tender when pierced.
Step 4 – Make the Herby Mayo
- Mix mayonnaise, coriander, mint, chilli, lime zest and juice.
- Season to taste with Maldon Original Sea Salt.
Step 5 – Serve
- Pile wedges onto a platter, add lime wedges and a pinch more Maldon Original Sea Salt.
- Serve with herby mayo for dipping.
- Serving temperature: hot or warm.
Tips & FAQs
Tips
- Heat matters: preheat the griddle until smoking‑hot for defined char without sticking.
- Don’t overcrowd: cook in a single layer; steam prevents browning.
- Even wedges: aim for 2–3cm thick for consistent cooking.
- Short on time? Microwave wedges 3–4 minutes to jump‑start tenderness, then griddle briefly and finish in oven.
FAQs
- How long to grill sweet potato wedges?
- About 5 minutes per side on a very hot griddle, then 10–15 minutes in the oven until tender.
- Do I need to parboil sweet potatoes before grilling?
- No. High‑heat griddling plus oven‑finishing cooks them through. Par‑microwaving is a quick alternative.
- How do I stop sweet potatoes sticking to the griddle?
- Preheat thoroughly, oil the wedges (not the pan), and don’t move them for the first few minutes so a crust forms.
- Can I cook these on a BBQ?
- Yes. Grill over direct heat for colour, then move to indirect heat or a preheated tray with the lid down to finish.
- Can I make the herby mayo ahead?
- Yes, up to 2 days in the fridge. Stir and adjust lime/salt before serving.
Serving Suggestions:
- Add crumbled feta or toasted pumpkin seeds for extra contrast.
- Pair with grilled chicken, halloumi skewers, chimichurri steak or salmon.
- Make a platter with rocket, pickled red onions and extra lime.
- Turn into tacos: wedges + herby mayo + slaw + a sprinkle of Maldon.
Storage & Reheating
- tore wedges and mayo separately in airtight containers. Wedges: fridge up to 3 days; mayo: up to 2 days.
- Reheat wedges on a hot tray at 200°C (390–400°F) for 8–10 minutes or in an air fryer at 190°C (375°F) for 4–6 minutes, in a single layer.
- Refresh with a pinch of Maldon Original Sea Salt and a squeeze of lime.
