Cilantro Lime Grilled Sweet Potatoes and Peppers

You're going to love this easy side dish for grilled cilantro lime sweet potatoes and peppers. They're tossed in lime juice and olive oil before being grilled and the light smokiness from the grill and poblano peppers balances the acidity nicely. The sprinkling of goat cheese at the end is optional, but it finishes the dish with a velvety flavor, so make sure to use it if you can tolerate dairy!

I love to use the white fleshed Hannah variety sweet potatoes because their sweetness is more mild than the orange colored yam, but either will work in this recipe. Serve this alongside any grilled meat, or specifically with my Balsamic Cilantro Flank Steak!
Grilled Potatoes| Danielle Walker's Against all Grain
Grilled Potatoes - Danielle Walker's Against all Grain


Cilantro Lime Grilled Sweet Potatoes and Peppers



  • 2 pounds sweet potatoes
  • 2 medium poblano peppers, seeded and sliced
  • 3 tablespoons extra virgin olive oil or melted ghee
  • 1 tablespoon lime juice
  • 2 teaspoons sea salt, divided
  • 1/2 teaspoon cracked pepper
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup crumbled goat cheese


  1. Preheat a grill or grill pan to medium-high heat.
  2. Bring a pot of water with 1 teaspoon sea salt to a boil.
  3. Scrub the potatoes really well and slice them into 1/2-inch discs.
  4. Boil the potatoes for 2 to 3 minutes, until slightly tender but not cooked through. Drain and return to the pot.
  5. Add the peppers, olive oil, lime juice, remaining salt, and pepper and toss to coat.
  6. Grill the potatoes and peppers in a grill basket on medium-high heat for 3 to 5 minutes on each side, until tender.
  7. Remove from the grill and toss with cilantro and goat cheese.