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Cut sweet potato in half lengthwise. Wrap and store one half for another use. Cut the remaining half in half crosswise. Cut each half lengthwise into 1-inch thick wedges. In a covered medium saucepan, cook sweet potato wedges in enough boiling water to cover for 8 to 10 minutes or just until tender; drain well. Pat dry with paper towels.
In a small bowl, combine oregano, garlic powder, salt, and cinnamon. Coat sweet potato wedges with cooking spray. Sprinkle evenly with oregano mixture.
For a charcoal grill, place potato wedges on the rack of an uncovered grill directly over medium coals. Grill for 3 to 5 minutes or until potato wedges are lightly browned, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place potato wedges on grill rack over heat. Cover and grill as above).
To serve, sprinkle potato pieces with cilantro.