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

Sweet potatoes that are grilled with a jar curry ketchup

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.

A silver container filled with grilled sweet 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. See below.

Perfectly grilled filet mignon sliced on a board with mint and parsley

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.

Grilled sweet potato slices with steak and corn in the background

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.

A grilled sweet potato wedge dipping in curry ketchup

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…

If you’ve tried these Grilled Sweet Potato Wedges with Curry Ketchup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

Yield: 4

Grilled Sweet Potato Wedges with Curry Ketchup

Grilled sweet potatoes served with curry ketchup

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 (425 gram) can tomato puree/passata
  • 2 tablespoons agave nectar or 3 tablespoons brown sugar

Instructions

  1. 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 potatoes. Set aside and allow the potatoes to cool. When they are cool, cut into wedges.
  2. Preheat your outdoor grill or indoor grill pan.
  3. 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.
  4. Add the tomato puree/passata 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

4

Serving Size

1
Amount Per Serving Calories 288Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 1267mgCarbohydrates 53gFiber 7gSugar 28gProtein 5g
© Culinary Ginger
Cuisine: American / Category: Side dishes