Grilled Sweet Potato Fingers With Curry Dip

READY IN: 25mins
Recipe by dicentra

All You, JULY 2008. Trader Joes has bags of ready-sliced sweet potato sticks. Could not get any easier!

Top Review by Sydney Mike

I love eating sweet potatoes almost any way I can have them, & this recipe makes for A GREAT TREAT! Almost cut back on both the cayenne pepper & the curry, but then decided to find out how it tasted as written ~ VERY, VERY NICE FLAVOR COMBO, & I'll be making these again! Thanks for sharing! [Tagged, made & reviewed in the current Unrated Asian Recipe Tag Game]

Ingredients Nutrition


  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. 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. Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers.
  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. Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes.
  6. Remove to a plate and season with salt and pepper. Serve warm with curry dip.

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