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Recipe by Chef Kristin Butterworth


  • 4 sweet potatoes, unpeeled
  • Kosher salt
  • Pinch of cayenne pepper
  • ¼ cup canola or vegetable oil
  • Freshly cracked black pepper
  • ¼ cup fresh whole cilantro leaves
  • 1 cup Amish feta
  • 1 cup jalapeno honey


  • Par-cook the potatoes: Place in a pot of salted water and boil until fork-tender; let cool completely before slicing. Slice each potato lengthwise into quarters or eighths depending on size.
  • Preheat grill to medium-high or place a cast iron grill pan over medium-high heat. Mix 1 tablespoon salt and cayenne pepper together.
  • Brush the potato wedges with the oil and season with salt, cayenne and pepper. Grill until desired grill marks are acquired (including the skin) and just cooked through, about 1½ minutes per side.
  • Serve warm with a drizzle of jalapeno honey, crumbled dry feta and cilantro leaves.

Ingredients: Jalapeno Honey

  • 2 cups local honey
  • 4 jalapenos
  • 1 Tbsp. red pepper flakes

Method: Jalapeno Honey

  • Place all ingredients in a saucepan and place on low heat just until honey is melted. Place in refrigerator overnight before using.

Tip: If you want to try something a little different, substitute ears of fresh Pennsylvania sweet corn for the sweet potatoes. Cut the cobs in half and use them in place of the sweet potatoes as a delicious alternative to this amazing chef-tested recipe.

Photos by Linda Schneider

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