- Side
- Mexican
- Grill
- Microwave
- Stovetop
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2 lb
sweet potatoes (about 3 medium, even width), scrubbed, unpeeled
- 1/3 cup
pepitas (hulled pumpkin seeds)
- 3 tbsp
olive oil
- 1 1/2 tsp
ground cumin
- 1/2 tsp
smoked paprika
- 1/4 tsp
cayenne pepper (optional)
- 1 tsp
kosher salt
black pepper, to taste
- 1
lime, zested, then cut into wedges
- 1/3 cup
fresh cilantro leaves, roughly chopped
- 1 pinch
flaky sea salt, for finishing (optional)
- Vegan
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
Slice the sweet potatoes crosswise into thick coins, about 3/4 inch each. Keep them as even as you can so they cook at the same rate.
10 min
- 2 lb sweet potatoes (about 3 medium, even width)
- Step 2
Pile the rounds on a large microwave-safe plate in a single layer (do it in two batches if needed), cover with a damp paper towel, and microwave on high for 5 to 7 minutes, until a knife slides into a round with slight resistance — tender but not falling apart. Let them cool for 5 minutes so they firm up before grilling.
12 min
- 2 lb sweet potatoes (about 3 medium, even width)
- Step 3
Meanwhile, toast the pepitas in a dry skillet over medium heat, shaking often, for 3 to 4 minutes, until they puff and smell nutty. Tip them onto a plate right away so they stop cooking.
4 min
- 1/3 cup pepitas (hulled pumpkin seeds)
- Step 4
Heat the grill to medium-high (about 450°F) and scrape the grates clean. In a small bowl, stir together the olive oil, cumin, smoked paprika, cayenne, kosher salt and a few grinds of black pepper.
10 min · 450°F
- 3 tbsp olive oil
- 1 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- black pepper
- Step 5
Brush both sides of the cooled rounds generously with the cumin oil. Grill them, uncovered, for 3 to 4 minutes per side, until deeply marked and creamy inside. Move any that are charring too fast to a cooler part of the grill.
8 min
- 2 lb sweet potatoes (about 3 medium, even width)
- Step 6
Pile the rounds on a platter. Scatter over the lime zest, cilantro and toasted pepitas, squeeze a lime wedge or two over the top, and finish with flaky salt. Serve warm with the remaining lime wedges.
3 min
- 1/3 cup pepitas (hulled pumpkin seeds)
- 1 lime
- 1/3 cup fresh cilantro leaves
- 1 pinch flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026