Last month, I blogged a gratin of sweet potatoes in coconut milk. I was so enamored with the flavor of sweet potato and cardamom together that I had to create a recipe that paired up these two lovebirds again. Cardamom, like fenugreek, is a very strongly flavored spice. You’re sure to fall in love with it, but don’t use a heavy hand or your recipe will wind up bitter rather than fragrant and slightly sweet.
For this recipe, sweet potatoes or yams are peeled and sliced lengthwise into wedges, tossed with complimentary flavors, and grilled over low heat until nicely crisped on the outside and tender on the inside. These would make the perfect compliment to grilled burgers of any variety.
Grilled Sweet Potatoes:
*makes 4-6 servings*
4 medium sweet potatoes or yams
3 Tbsp coconut oil, melted
1/4 tsp. ground cardamom
3 or 4 Thai bird chilies, crushed (or 1/4 tsp. chili flakes)
zest of 1 lime
generous pinch of salt
Preheat your grill over medium-low heat. After peeling the sweet potatoes, slice them lengthwise in half. Lay each half down on the cut side for stability, and slice into 3 wedges (you’ll get 6 slices per tater). Once all the sweet potatoes are cut, lay them onto a sheet pan. Drizzle the melted coconut oil over the top and sprinkle on the cardamom, crushed chilies, lime zest, and salt. Toss thoroughly to combine.
When your grill is hot, place all the potato wedges across the grates in order to get nice markings, and close the cover. I recommend checking on the potatoes after 3 minutes, because some grills are just too stinkin’ hot. If you already have dark marks at first check, reduce the heat further and consider propping the grill open a bit to let some heat escape. Once the first side is nicely marked (5 minutes on my grill), flip the potatoes to their second side with tongs and close the cover for another 5 minutes. Repeat for the third side, leaning the potatoes against each other if necessary.
Sometimes after your potatoes are marked on all sides, they’re still not cooked through. If this is the case, pull off any smaller wedges that are softened and scoot the larger, firm wedges to a cooler spot on the grill for an additional 3 – 5 minutes to soften.
Alternatively, you can bake the fries in a 350 degree oven for about 20 minutes. I love these guys dipped into a cooling yogurt – cucumber sauce.