Every burger needs fries. These Grilled Sweet Potato Fries with a spicy Sriracha Yogurt Dip are going to be just the thing for the upcoming 4th of July Burger Bash.
Grilled Sweet Potato Fries
serves four to six
3 to 4 medium sweet potatoes, washed
2 tablespoons olive oil
3 tablespoons brown sugar
2 teaspoon salt, plus more for boiling
2 teaspoons freshly ground black pepper
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Cilantro leaves, for garnish (optional)
Direct heat grilling
Place unpeeled sweet potatoes in a pot of cold salted water and bring to a boil. Simmer for 15 to 20 minutes until a pairing knife can be inserted to the center without much resistance; be careful not to overcook. Drain and plunge into an ice bath to stop the cooking. NOTE: This can be done to this point the day before. Drain and remove the skin from the sweet potatoes. Pat dry and slice into steak fry-size pieces. Transfer to a baking sheet and drizzle with olive oil and toss to coat. Thoroughly combine the salt and spices; sprinkle over fries and toss to coat once more.
Set up grill for direct cooking over medium heat. Clean, brush, and oil grates before cooking. Place fries on preheated grill at a 45 angle to the grates. Cook for 3 to 5 minutes per side or until well-marked and heated through. Serve immediately with condiments of choice or my Sirracha Yogurt Dip (recipe follows).
Sriracha Yogurt Dip
makes 1 1/2 cups
1 cup Greek-style yogurt
2 to 3 tablespoons Sriracha or other hot sauce
2 tablespoons fresh lime juice
2 tablespoon finely chopped cilantro
1/2 teaspoon kosher salt
Stir to combine all ingredients. Best to make a couple hours ahead with 2 tablespoons of the sriracha, let it sit for a bit, then see if you want it spicier.
Cheers and Happy Grilling!