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
Matt Armendariz
- Yield:
- Serves 4
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.
Recipe courtesy of On a Stick! by Matt Armendariz, copyright (c) 2011
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