Curry-Rubbed Sweet-Potato Planks
Published July 9, 2011
Yunhee Kim for The New York Times; Food Stylist: Maggie Ruggiero. Prop Stylist: Deborah Williams.
- Total Time
- 40 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt
black pepper
2 pounds sweet potatoes, peeled and cut lengthwise into ½-inch slices
2 tablespoons neutral oil, like grapeseed or corn
Lime wedges for serving
Nutritional analysis per serving (4 servings)
48 grams carbs; 208 calories; 1 gram fat; 8 grams fiber; 549 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the curry powder, cumin, coriander and a good sprinkle of salt and pepper in a small bowl. Brush the sweet-potato slices with the oil and rub all over with the spice mixture.
- Step 2
Put the sweet-potato planks on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until the flesh is very tender all the way through, 20 to 25 minutes. Move the planks to the hotter part of the grill and cook, turning once or twice, until golden brown on both sides, 3 to 5 minutes. Serve hot, warm or at room temperature with lime wedges.
Private Notes
Comments
I roasted in the oven. Big hit with the Family.
This was a fun and tasty variation (different) on how to season sweet potatoes. Will make again.
Nice. I did this in a grill pan on the stove as it's a bit too cold to be outside grilling yet.