Grilled Sweet Potato Fingers With Curry Dip Recipe #378796
All You, JULY 2008. Trader Joes has bags of ready-sliced sweet potato sticks. Could not get any easier!
by dicentra
25 min | 15 min prep
SERVES 4
- 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
- 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.).
- 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.).
- Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers.
- Each potato should yield about 12 pieces. Place fingers in a large bowl, add oil, salt, pepper and cayenne. Toss well to coat.
- Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes.
- Remove to a plate and season with salt and pepper. Serve warm with curry dip.
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5 stars