Sweet, herby and smokey, these grilled sweet potato wedges get an added spice kick when dipped in curry ketchup. They taste as good as they look and don’t take much time at all.

Grilled sweet potatoes with curry ketchup, steak and corn

Meat and potatoes, my favorite meal, any type of meat, any type of potatoes. But what is better than that is grilled meat and potatoes. I’ve never actually grilled potatoes before and now I wish I had because it adds a wonderful slightly smokey flavor and brings out the natural sweetness in the potatoes. These grilled potatoes served as a side dish to my end of grilling season, going out in style, grilled filet mignon with mint and parsley that we enjoyed this past weekend.

Grilled sweet potatoes served in a silver bowl

The potatoes are microwaved whole just to cook them through and give the grill some help to speed up the cooking process. I suggest keeping the skins on the potatoes and this serves 2 purposes. Firstly, it helps keeps the wedges intact so they don’t get floppy because cooked sweet potato can pretty soft, and secondly, the skin is where all the nutrients are. Now, they will be a little soft when you cut them, and you have to handle them delicately so they don’t fall apart, but once they are grilled, they become nice and sturdy.

A grilled sweet potato wedge dipped in curry ketchup

Now let’s talk about that curry ketchup. I smothered it on everything on my plate, including the filet mignon. Why haven’t I made this before? I am a huge curry fan and in England, we will put curry sauce on just about anything and this ketchup is perfect for putting on just about anything. Forget boring old tomato ketchup, this is newest thing for me. It’s tangy, it’s slightly sweet and you get a little bit of heat on the back end, not too much, but just enough. Maybe I’ll incorporate it into an amazing burger recipe, hmmm…

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Yield: 4

Grilled Sweet Potato Wedges with Curry Ketchup

Name: Grilled Sweet Potato Wedges with Curry Ketchup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 sweet potatoes, scrubbed clean; Olive oil; Salt; Freshly ground black pepper; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon olive oil; 1 medium onion, finely chopped; 1 teaspoon fresh ginger, grated; 2 garlic cloves, grated; 2 teaspoons mild curry powder; 1 teaspoon garam masala; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon tomato paste; 1 tablespoon white wine vinegar; 1 -15 ounce can tomato sauce; 2 tablespoons agave nectar or 3 tablespoons brown sugar

Sweet, herby, and smokey, these grilled sweet potato wedges get an added spice kick when dipped in curry ketchup.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

4 sweet potatoes, scrubbed clean
Olive oil
Salt
Freshly ground black pepper
1 tablespoon fresh rosemary, finely chopped
1 tablespoon olive oil
1 medium onion, finely chopped
1 teaspoon fresh ginger, grated
2 garlic cloves, grated
2 teaspoons mild curry powder
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 tablespoon white wine vinegar
1 -15 ounce can tomato sauce
2 tablespoons agave nectar or 3 tablespoons brown sugar

Instructions

Wrap 1 potato in a paper towel and microwave on high for 2 minutes. Turn and repeat. Do this until the potato is slightly soft to the touch.
Repeat with the other potato.
Allow the potatoes to cool.
When they are cool, cut into wedges.
Preheat your outdoor grill or indoor grill pan.
Brush the wedges with olive oil and sprinkle with salt, pepper and fresh rosemary.
Grill on each side for 3-4 minutes until you get nice grill marks.
To a large saucepan over medium heat add olive oil.
Add the chopped onion and sauté for about 5 minutes until softened.
Add the grated ginger and garlic, stir and cook for 1 minute.
Add the curry, garam masala, ground coriander, smoked paprika, salt and pepper.
Stir until mixed with the onions for about 1 minute until fragrant.
Add the tomato paste and stir into the onion and spices.
Add the white wine vinegar (stand back and do not breathe in the fumes) and stir to mix.
Add the tomato sauce and mix well.
Simmer for 15 minutes until it is thick and the constancy of ketchup. If it gets too thick, add water, 1 tablespoon at a time.
Blend in the blender or use an immersion blender to make smooth.
Transfer to a sealed container.

Notes

*The ketchup will keep in an airtight container in the fridge for up to 1 week.

Nutrition Information:

Yield:

Serving Size:

1 potato
Amount Per Serving:Calories: 288 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 1267mg Carbohydrates: 53g Fiber: 7g Sugar: 28g Protein: 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Grilled filet mignon with mint parsley chimichurri

Comments

Simon Tatlock says
July 15, 2015 at 10:48 pm
Perfect, was looking for a good recipe for this. Thanks for sharing.
Simon
KC the Kitchen Chopper says
August 18, 2014 at 12:51 am
Your curry ketchup is the bomb! It has to be so delish on the Sweet Potato “fries”.
Healing Tomato says
August 15, 2014 at 3:37 pm
I love sweet potatoes and this wedges looks yummy! I like the addition of curried ketchup. I can just imagine what wonderful taste party it will be when I am devouring them. 🙂
Kim says
August 15, 2014 at 5:15 am
Love the sweet potatoes with curry ketchup – Sounds yummy! T
Jane Connery says
August 14, 2014 at 3:04 pm
These sound so delish! And….we are grilling this weekend so I can give them a try! woot!
Shaina Wizov says
August 14, 2014 at 10:52 am
That ketchup sounds fantastic! I love curry flavors with sweet potato, what an awesome combination.
Jenna Brussee says
August 13, 2014 at 6:15 pm
I’ve only had the frozen sweet potato fries and didn’t like them that much. I need to try making them myself with this recipe! Thanks for sharing
Michelle Furlong says
August 11, 2014 at 6:39 pm
Curry Ktchup. Who knew. Love Sweet potatoes. Pinned Janette. Thanks for sharing
- Janette Fuschi says
  August 11, 2014 at 9:45 pm
  Hi Michelle, I wished I’d made this before, it’s good on almost everything 🙂
Tamara says
August 11, 2014 at 3:45 pm
I love grilled sweet potatoes! Thanks for sharing. I have pinned.
- Janette Fuschi says
  August 11, 2014 at 9:44 pm
  Hi Tamara, thank you for coming over to visit.
Nicole Neverman says
August 11, 2014 at 8:47 pm
Everything about this is just fantastic! I love the combination of flavors in the ketchup. I can imagine that the grilled sweet potato and the ketchup taste amazing together 🙂
- Janette Fuschi says
  August 11, 2014 at 9:45 pm
  Thank you Nicole.