This is one of my favorite ways to enjoy sweet potatoes: skewered and grilled. They're simple to prepare, and the cool, creamy dipping sauce takes only a few minutes to whip up. Pair these skewers with any smoky, grilled meat and prepare to swoon.
Recipe courtesy of Matt Armendariz
Sweet Potato Wedges with Cilantro Yogurt Dipping Sauce
Yield:
Serves 4
Level:
None
Yield:
Serves 4
Level:
None

Ingredients

  • 4 bamboo skewers
  • 4 tbsp extra-virgin olive oil, divided
Cilantro Yogurt Dipping Sauce:
  • 1 cup Greek yogurt
  • 3 tbsp cilantro, minced
  • 1 tbsp mint, minced
  • Zest and juice of 1 lime
  • 2 tsp honey
  • 1/4 tsp salt
Sweet Potato Wedges:
  • 1 tsp curry powder
  • 1/4 tsp cayenne pepper
  • Salt and Pepper
  • 2 medium red-skinned sweet potatoes (yams), each boiled and cut lengthwise into 6 wedges

Directions

Soak skewers in water about 30 minutes. Preheat grill or grill pan to medium-high and brush with half the olive oil.

For the dipping sauce:

Whisk all ingredients in a small bowl until thoroughly combined. Set aside.

For the wedges:

In a large bowl, whisk curry powder, cayenne pepper, and the remaining 2 tablespoons of olive oil; season with salt and pepper to taste. Add sweet potato wedges and toss to coat.

Pierce 3 wedges onto each skewer and grill 4 to 5 minutes per side. Remove from heat and season with salt and pepper. Serve with cilantro yogurt sauce.

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