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Today I have a recipe for delicious grilled sweet potato wedges for you, that are tossed in a cilantro-lime marinade made with Mazola® Corn Oil which has been shown to reduce cholesterol 2 times more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
As a mom of three growing boys, I am always trying to provide better-for-you meals for my family. That’s why I created this recipe and made simple swaps to lighten up one of our family favorites!
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Why Use Corn Oil?
As I mentioned above, my boys are growing and it is my job as their mom to teach them to make good choices with what they eat.
I do this by being a good example myself. Recently, my husband had a cholesterol test and the results showed that his levels were high.
His doctor recommended that he change some of the foods in his diet to help lower his cholesterol and help the over-all health of his heart.
I have been trying to incorporate lighter versions of our favorite recipes and using corn oil, that has more cholesterol-blocking plant sterols than other oils, has been an easy switch to make.
Compared to other cooking oils, corn oil has four times more cholesterol-blocking sterols than extra virgin olive oil and one and a half times more than canola oil.
After learning about the reasons that corn oil is good for you, I have been choosing to use it over other cooking oils.
Where to Use Mazola Corn Oil
Mazola Corn Oil can be used in almost any recipe where other cooking oils are used. It is cholesterol free and is a smart heart-healthy choice for your family.
It has a neutral taste that will not overpower other recipe ingredients, which makes it a great choice for baking, grilling, sautéing, stir frying, marinades, and dressings.
Mazola actually has a smoke point higher than most other cooking oils at 450° F. Once the smoke point has been exceeded, the taste of your food can be affected.
Lightened Up Swaps
My family is a huge fan of fried potatoes but I know that is not always the best option. I created this lightened up version that I knew they would love and I could serve to them guilt-free.
These Grilled Sweet Potato Wedges are made better for you by swapping out potatoes for sweet potatoes, corn oil for extra virgin olive oil, and kosher salt for regular table salt.
This recipe is also a better choice because the wedges are grilled and not fried.
- 4 Large Sweet Potatoes, cut into 1/4 inch wedges (about 2 pounds)
- 1/4 Cup + 2 Tablespoons Mazola Corn Oil, divided
- 1/4 Cup Cilantro, finely chopped
- 1 Teaspoon Lime Zest
- 2 Tablespoons Fresh Squeezed Lime Juice
- Kosher Salt
How to Make Lightened Up Grilled Sweet Potato Wedges
- Turn on your grill to heat up.
- Wash and dry the sweet potatoes. Cut them into 1/4 inch wedges, leaving skin on.
- Use a pastry brush to apply 2 Tablespoons of corn oil to all sides of the sweet potato wedges.
- Sprinkle with Kosher Salt.
- Place the potatoes directly on the grill plates.
- Cover the grill and cook for 15-20 minutes, flipping the wedges over half way through cooking time.
- While the sweet potatoes are grilling, begin to prepare the marinade.
- In a medium bowl, whisk together the Mazola Corn oil, chopped cilantro, lime juice, lime zest, and a pinch of kosher salt. Set aside.
- Transfer the wedges to a baking sheet and broil in the oven for 2-3 minutes to increase crispiness, if desired.
- Place the sweet potatoes in a large bowl. Pour the marinade mixture over the wedges and gently stir to coat.