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.

Adam Dolge
Source: EatingWell Magazine, July / August 2020


Recipe Summary

35 mins
35 mins


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; protein 3.8g 8% DV; carbohydrates 18g 6% DV; dietary fiber 3.1g 13% DV; sugars 5.2g; fat 9.5g 15% DV; saturated fat 1.9g 9% DV; cholesterolmg; vitamin a iu 9282IU 186% DV; vitamin c 2.7mg 5% DV; folate 17.2mcg 4% DV; calcium 41mg 4% DV; iron 0.9mg 5% DV; magnesium 39.4mg 14% DV; potassium 298.8mg 8% DV; sodium 339.4mg 14% DV; added sugar 2g.