Recipe courtesy of Matt Armendariz

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.
  • Yield: Serves 4
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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

  1. 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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