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.
- 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)
- 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
- 1 cup Greek-style yogurt
- 2 to 3 tablespoons Sriracha or other hot sauce
- 2 tablespoons fresh lime juice
- 2 tablespoon finely chopped cilantro
- ½ 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!