2 medium sweet potatoes, boiled and cut into wedges
1 teaspoon yellow curry powder
1/4 teaspoon cayenne pepper
Sea salt and ground pepper, to taste
2 tablespoons olive oil
In a large bowl, whisk the curry powder, cayenne pepper, salt, pepper and olive oil. Add the sweet potatoes and toss to coat.
Pierce the sweet potato wedges onto skewers and grill 4 to 5 minutes per side. Serve with yogurt sauce.
Adapted from On a Stick! by Matt Armendariz.