Curried Grilled Sweet Potato Wedges with Peanut Sauce

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 2 1/2 lbs. sweet potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 2 tsp ground cumin
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper
  • 1/2 cup coconut milk
  • 1/3 cup smooth peanut butter
  • 2 tbsp lime juice
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 2 tsp chili-garlic sauce
  • 2 tsp pure maple syrup
  • Chopped fresh cilantro, for garnish

Directions

  1. Preheat grill to medium.

  2. Toss sweet potatoes with oil. Sprinkle with curry powder, cumin, 1/4 tsp salt and pepper and toss to combine.

  3. Oil the grill rack. Turn off one burner. Grill the sweet potatoes on the hot side, flipping occasionally, until slightly charred, about 10 minutes. Move them to indirect heat and continue cooking, fliiping occasionally, until tender, 8 to 10 minutes more. Transfer to a serving platter and sprinkle with the remaining 1/4 tsp salt.

  4. Meanwhile, whisk coconut milk, peanut butter, lime juice, water, soy sauce, chili-garlic sauce, and maple syrup in a medium bowl. Serve the potatoes with the sauce and top with cilantro.

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