Grilled Sweet Potato Fingers With Curry Dip

Ingredients

• 1 1/2 cups light mayonnaise
• 2 tablespoons lemon juice
• 1/2 small onion, grated
• 2 teaspoons mild curry powder
• salt and pepper
• 4 sweet potatoes, peeled (about 10 oz. each)
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper

Directions

1. 1

   Mix mayonnaise, lemon juice, onion and curry powder in a bowl and season with salt and pepper. Cover and chill until ready to serve. (Dip can be made up to 2 days in advance.).

2. 2

   Prepare a charcoal fire, let burn to a gray ash and set grill 8 to 10 inches from coals. (Or preheat a broiler and set broiling rack 8 inches from heat source.).

3. 3

   Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers.

4. 4

   Each potato should yield about 12 pieces. Place fingers in a large bowl, add oil, salt, pepper and cayenne. Toss well to coat.

5. 5

   Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes.

6. 6

   Remove to a plate and season with salt and pepper. Serve warm with curry dip.