Categories: Sides

Ingredients

• 2 tbsp. finely chopped fresh mint
• 2 tsp grated orange zest
• 1 tsp raw sugar
• 1/8 tsp kosher salt
• 1 lb. fingerling or small sweet potatoes
• 1 tbsp. olive oil
• 1/4 tsp black pepper
• 1 tbsp. melted unsalted butter

Directions

1. Preheat grill to medium-high.

2. Combine mint, orange zest, sugar and salt in a small bowl; gently crush together with the back of a wooden spoon. Set aside.

3. If using small sweet potatoes, cut into 1-inch thick wedges. Toss the sweet potatoes with oil and pepper in a medium bowl. Place in a single layer on the grill or in a grill basket. Cook, turning every 5 minutes, until tender when pierced with the tip of a knife, 20-25 minutes total.

4. Transfer the sweet potatoes to a large bowl. Add butter and toss to coat. Serve with the reserved orange-mint gremolata.

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