If there’s a prize for longest title, I think I may have just won it! But seriously, these flavors meld together for the perfect summertime side dish. I love sweet potato fries, and I love grilling, so why not have the best of both worlds with grilled fries?
The sauce is fast and easy and adds a kick of flavor with fresh ingredients from the garden, another summertime perk. I don’t like sweet potatoes with other sweet ingredients, so the spicy sauce provides the perfect complement to the fries grilled sweetness.
[Speaking of grilling, have you registered for our Grillin’ Girl class on June 2 yet? Space is limited!]
The best part? These are done, start to finish, in less than 30 minutes. I maximized my time and prepped the rest of the meal (assorted grilled peppers and bratwursts or veggie hot dogs, and a cheese plate) at the same time and still sat down to eat in less than 40 minutes!
For the sweet potatoes:
- three medium to large sweet potatoes (this was enough for three people plus leftovers)
- tablespoon of olive oil
- salt and pepper to taste
For the sauce:
- 1 cup fresh cilantro, without stems
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 2 garlic cloves
- 1-2 tablespoons sriracha (adjust to according to taste- if you don’t like things spicy, start with 1/2 tablespoon and add more accordingly)
- pinch of salt and pepper
- 1/4 cup olive oil
For the sweet potatoes:
- Put a large pot of water to boil on the stove (I used a medium stockpot.)
- Scrub your potatoes and let them air dry. I don’t peel them, but if you do, let me know how they turn out!
- Slice the ends off of the potatoes and cut them into fries, a quarter inch at most. They will be irregular in size and shape and that’s okay.
- Drop your potatoes in the boiling water, and turn the heat to medium-high. A gentle boil (small bubbles) for five minutes is all you need. A rolling boil (lots of big bubbles) is too much.
- While they’re boiling, grab a large bowl or shallow dish and fill it with ice cubes and water. This is your “ice bath” and will stop the cooking process started by the boiling.
- Drain your sweet potatoes and drop them carefully in the ice bath. When cooled (this will be quick, less than a minute) drain them again.
- Transfer to a bowl, then carefully toss them in the olive oil, salt, and pepper. Transfer to a grill pan and cook over medium-high heat for 10-15 minutes, turning once. They should be firm and have grill marks. (Note: we have a gas grill, so the cooking process will be different on charcoal. If you try it, please leave a comment letting us know your process.)
For the sauce:
- Rinse your cilantro and de-stem it, then lay on a towel to dry. You can chop or cut it before putting it in the food processor so there are no large pieces in the sauce, but I don’t. Totally up to your preferences.
- Peel your garlic and give it a quick chop to avoid large chunks in your sauce.
- Juice your lime and remove any seeds. For quicker prep, use pre-squeezed lime juice.
- Add the Greek yogurt, sriracha, cilantro, garlic, lime juice and salt and pepper to your food processor. Blend for 1-2 minutes, until well combined. While the food processor is still going, stream in the olive oil and blend for another minute or so.
- Drizzle over the fries and serve immediately.
- If you plan on having leftovers, wait to add the sauce until just before serving and keep everything in tightly sealed containers in the fridge. As fries tend to do, they will get a bit soggy, but still pretty good when reheated. The sauce may need a quick whisk before serving later, as it will separate.
Yum! That’s it!
Unless, of course, you have a squirt bottle malfunction…
So what’s your favorite thing to grill? Leave a comment about your favorite grilled meal, or let me know how your fries turn out. Now that summer has started here (joys of living in the South) I’m planning to grill all the time!
Have a great week!