Sweet Potato Wedges with Cilantro Yogurt Dipping Sauce

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 On a Stick! by Matt Armendariz, copyright (c) 2011
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 4
LEVEL: --

ingredients

  • 4 bamboo skewers
  • 4 tbsp extra-virgin olive oil, divided
  • CILANTRO YOGURT DIPPING SAUCE:
    SWEET POTATO WEDGES:
    • Salt and Pepper
    • 2 medium red-skinned sweet potatoes ( yams), each boiled and cut lengthwise into 6 wedges
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    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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