“A mouth-watering grilled sweet potato dish marinated in a coconut cream, lime juice and curry sauce. This dish uses coconut cream vs. coconut milk - the coconut cream adds a sweet creamy flavor to offset the tartness of the lime juice and the heat of the curry powder. Recipe states that these potatoes are just as good wrapped in foil and grilled. Prep time does not include marinating time for potatoes.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the sweet potatoes to a boil in a lightly salted water and cook for about 5 minutes, or until just cooked but still firm. Drain well. Mix together the remaining marinade ingredients and add the potatoes. Stir until well coated. Cover and allow to stand for 1-2 hours.
  2. Thread on to skewers and arrange on the preheated grill. Cook over medium hot coals for 10-15 minutes, turning occasionally, until golden brown. Serve with lime wedges, garnished with parsley, and serve immediately with any remaining coconut sauce spooned over.

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