Change is hard. Take, for example, seasonal change—especially the change from summer to autumn. Where I live, summer doesn't gently fade into fall, it jumps; one day I'm wearing sandals and tank tops, and the next day I'm digging in my closet for boots and sweaters. One day it's too hot in the house to sleep without the air conditioner, the next day I'm turning on the furnace.
What I'm trying to say is that fall is here, but I'm not quite ready to say goodbye to summer.
Well, we can't stop time, can we? We must keep marching forward, even if our newly pedicured toes are hiding underneath wool socks and boots, and our inner beach girl is being smothered with a thick scarf.
What does all this have to do with sweet potatoes? Sweet potatoes are one of the most nutritious and delicious of the fall harvests, and preparing them on the barbeque is one way to hold on to that summery cookout feeling, even when there is a crisp snap in the air. The leaves and the times, they are a-changing, but let's hold on to the summer for just a little bit longer, even if it's just to fire up the grill.
Scrub the sweet potatoes and cut into thick wedges, leaving the skin on.
In a small saucepan, heat oil and add garlic, cooking over medium heat until browned. Add chipotle chili powder, smoked paprika, apple cider vinegar, oregano, sea salt, and water. Bring to a boil, reduce heat, and simmer for ten minutes until thickened.
Brush sauce onto sweet potato wedges. Grill over medium heat for about 45 minutes, until insides of the wedges are tender, but the outside is crispy.
Non-grill option: bake in a 350 degree oven for 30-45 minutes, until insides of the wedges are tender and outsides are crispy.
Serve with lime mayo dip (recipe below).
Lime Mayo Ingredients: