Side DishesAugust 12, 2014
Calories
332
Sodium
762mg
31% DV
Fat
24g
38% DV
Protein
6g
13% DV
Carbs
20g
6% DV
Fiber
3g
15% DV
Grilled Sweet Potato Wedges with Curry Ketchup
143
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.
4
For the sweet potatoes
3 large or 4 medium sweet potatoes, scrubbed
Olive oil
1 tablespoon fresh rosemary, finely chopped
Salt
Freshly ground black pepper
For the curry ketchup
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
3 large or 4 medium sweet potatoes, scrubbed
Olive oil
1 tablespoon fresh rosemary, finely chopped
Salt
Freshly ground black pepper
For the curry ketchup
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
For the sweet potatoes
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.
Serve warm with the curry ketchup.
For the curry ketchup
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.
*The ketchup will keep in an airtight container in the fridge for up to 1 week.
Nutritions
Calories
332
Sodium
762mg
31% DV
Fat
24g
38% DV
Protein
6g
13% DV
Carbs
20g
6% DV
Fiber
3g
15% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat14g72%
Polysaturated Fat1g8%
Monosaturated Fat8g55%
Cholesterol72mg24%
Sodium762mg31%
Potassium414mg11%
Protein6g13%
% DAILY VALUE*
Total Carbohydrate
Fiber3g15%
Sugar8g16%
Vitamin A1076IU21%
Vitamin B60.32000000000000006mg16%
Vitamin C7mg11%
Calcium220mg22%
Iron0.76mg4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.