Ingredients
1 large sweet potato (12 ounces)
1 teaspoon TAO Chipotle Infused Olive Oil
3 tablespoons lime juice
2 teaspoons JM Thomason Chili Lime seasoning
3 ounces crumbled queso fresco, optional
Directions
Wash the potato, poke it with a fork to vent steam, and then wrap the potato in a damp paper towel.
Microwave in 2-minute increments until tender (about 4 minutes depending on the size of the potato).
Set aside to cool until potato is cool enough to handle, about 15 minutes.
Cut the potato into thick slices.
Brush the grates with olive oil and preheat the grill to medium-low heat.
Combine in a bowl the Chipotle Infused Olive Oil, lime juice, and chipotle lime seasoning, and mix until combined. Brush over sweet potatoes.
Place the wedges on the grill and cook each side for about 3 minutes until the edges show grill marks taking care not to burn the flesh.
Drizzle the grilled potatoes with Chipotle Infused Olive Oil and sprinkle with crumbled queso fresco or feta cheese.