Curry-Rubbed Sweet-Potato Planks

Ingredients

• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt
• black pepper
• 2 pounds sweet potatoes, peeled and cut lengthwise into 1/2-inch slices
• 2 tablespoons neutral oil, like grapeseed or corn
• Lime wedges for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    291 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 4 grams protein; 144 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling, and put the rack about 4 inches from the flame. Combine the curry powder, cumin, coriander and a good sprinkle of salt and pepper in a small bowl. Brush the sweet-potato slices with the oil and rub all over with the spice mixture.
2. Put the sweet-potato planks on the cool part of the grill and close the grill cover. Cook, checking and turning occasionally, until the flesh is very tender all the way through, 20 to 25 minutes. Move the planks to the hotter part of the grill and cook, turning once or twice, until golden brown on both sides, 3 to 5 minutes. Serve hot, warm or at room temperature with lime wedges.

40 to 45 minutes