Yes, you should grill sweet potatoes. And definitely serve these curried potato wedges with this coconut and peanut butter dip spiked with chili-garlic sauce. Source: EatingWell Magazine, July / August 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

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

  • 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, flipping occasionally, until tender, 8 to 10 minutes more. Transfer to a serving platter and sprinkle with the remaining 1/4 teaspoon salt.

  • Meanwhile, whisk coconut milk, peanut butter, lime juice, water, tamari (or soy sauce), chili-garlic sauce and maple syrup in a medium bowl. Serve the potatoes with the sauce and top with cilantro, if desired.


Nutrition Bonus: Vitamin A (186% daily value)

Nutrition Facts

167 calories; 9.5 g total fat; 1.9 g saturated fat; 339 mg sodium. 299 mg potassium; 18 g carbohydrates; 3.1 g fiber; 5 g sugar; 3.8 g protein; 9282 IU vitamin a iu; 3 mg vitamin c; 17 mcg folate; 41 mg calcium; 1 mg iron; 39 mg magnesium; 2 g added sugar;