Ingredients
- 5 medium Sweet Potatoes
- 2 tablespoons Wilson’s Extra Virgin Olive Oil
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 cup chopped fresh Cilantro
- 1/4 cup packed Brown Sugar
- 1/4 cup Wilson’s Lime Juice
- 3 tablespoons balsamic glaze
Method
Peel and cut each sweet potato lengthwise into 8 wedges; place in a large bowl. Toss with Wilson’s Extra Virgin Olive Oil, salt and pepper.
In batches, cook potatoes on a greased grill rack, covered, over medium heat 8-10 minutes or until tender, turning occasionally.
In a large bowl, mix remaining ingredients; add potatoes and toss to coat.
Getting to the Oil
The process that is taken to getting to the oil in the olive is very time sensitive. We’ll go through it here step by step.
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