Chipotle Grilled Sweet Potatoes: From Her Kitchen

Chipotle Grilled Sweet Potatoes_1

Yesterday, I introduced you to Dietitian and Blogger Jillian Fox. Jillian was our guest on episode 9 of the Real Life, Real Passion podcast. We talked about her new blog from her Kitchen, why food is such an integral part of our lives, and the importance of eating good food most of the time so you don’t feel guilty when you want to eat “unhealthy food.”

Jill shares a fabulous recipe for the grill: Chipotle Grilled Sweet Potatoes. These sweet potatoes are bursting with flavor and the potatoes can be prepped the day before so this side dish can be quickly put together on a busy weeknight.

Chipotle Grilled Sweet Potatoes
Course: Side Dish
Author: Jillian Fox
  • 2 large sweet potatoes
  • 1/2 cup cilantro, minced
  • 2 tablespoons olive oil, divided
  • Juice from 1/2 of a lime
  • A pinch of granulated sugar
  • 1 teaspoon adobo sauce from a small can of chipotle peppers
  • salt and pepper to taste
  1. Preheat oven to 400°F. Pierce the sweet potatoes several times with a fork (leave the skin on the potatoes) to create steam vents. Bake the potatoes for 40-45 minutes until just tender. Don't let them bake too long or they will fall apart when you try to grill them. Let the potatoes cool completely (this step can easily be done the day before).
  2. As the potatoes are baking, assemble the cilantro drizzle. As you are chopping the cilantro, use your knife to scrape the minced leaves along the cutting board to make a paste. Add 1 tablespoon of the oil to help this process along. Put the paste in a small bowl, stir in the lime juice and pinch of sugar, and mix in the salt and pepper to taste. Add more lime juice or oil if you want your sauce to be a little looser.
  3. Combine the remaining 1 tablespoon of oil and the adobo sauce together in a small bowl and set aside.
  4. Preheat your grill or a grill pan to medium high heat. While your grill is heating, slice the sweet potatoes lengthwise into wedges. You can take the skins off or leave them on - completely up to you. Lightly oil the grill, then grill each side of the potato wedges until they are warmed through, a little crispy, and have gorgeous grill marks, about 3 minutes per side. Use the adobo oil mixture to baste each side of the potatoes as they are grilling. Season well with salt and pepper. Serve with the cilantro drizzle. Enjoy!



I am a huge fan of sweet potatoes and these are perfect for grilling season.

If you love this recipe and want to check out more of Jillian’s fabulous recipes, check out her blog from her Kitchen!

You can also follow her on Facebook, Pinterest, and Instagram.

from her Kitchen


  1. Fox, Jillian. (2017). from her Kitchen. Retrieved from

Krista Palo

I'm Krista, the owner and creator of Evolve. I have a masters degree in Business Administration and I am passionate about development, motivation, and change. I love stories in all of their forms, and believe in continuous learning and the power of positivity.

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