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Monday, September 12, 2016

Curry-Rubbed Sweet-Potato Planks





Mark Bittman  
  Time 40 to 45 minutes 
 Yield 4 servings 
Featured in: 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

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.

Nutritional analysis per serving (4 servings)
291 calories; 7 grams 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
http://cooking.nytimes.com/recipes/1013679-curry-rubbed-sweet-potato-planks

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