Grilled Sweet Potato Fingers with Curry Dip
Take your side dishes to the next level with these Grilled Sweet Potato Fingers with Curry Dip—a perfect balance of smoky, sweet, and savory flavors that’s sure to impress! This easy-to-make recipe features tender, grill-marked sweet potato wedges seasoned with a bold spice blend of paprika, cumin, and garlic powder. Pair them with a creamy, tangy curry dip made from Greek yogurt, mayonnaise, honey, and lime juice for a deliciously zesty kick. Whether you're hosting a backyard BBQ, looking for a healthy snack, or craving a flavorful appetizer, this gluten-free dish is as versatile as it is irresistible. Ready in just 35 minutes, it’s a quick and crowd-pleasing way to serve up a nutritious twist on fries.
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Recipe Information
Ingredients
- 3 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 0.5 teaspoons ground cumin
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.5 cups plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon honey
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your grill to medium-high heat (about 375-400°F). If using an oven, preheat to 425°F and line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into evenly-sized fingers or wedges, about 1/2-inch thick.
In a large mixing bowl, toss the sweet potato fingers with olive oil, paprika, cumin, garlic powder, salt, and black pepper until they are evenly coated.
Place the sweet potato fingers directly onto the grill grates or on a grilling basket. If baking, arrange them in a single layer on the prepared baking sheet.
Grill for 8-10 minutes on one side, then flip and grill for another 8-10 minutes until they are tender and have nice grill marks. If baking, roast for 18-22 minutes, flipping halfway through, until golden and slightly crispy.
While the sweet potatoes are cooking, prepare the curry dip. In a small bowl, mix together the Greek yogurt, mayonnaise, curry powder, honey, and lime juice until smooth and creamy.
Taste the dip and adjust seasoning if needed. For a little extra heat, you can add a pinch of cayenne pepper.
Once the sweet potato fingers are cooked, remove them from the grill or oven and let them cool slightly.
Serve the sweet potato fingers warm with the curry dip on the side. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 3373 mg | 147% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 28.5 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
