inspired by On a Stick! by Matt Armendariz
2 medium (or 1 large) sweet potato, boiled and sliced into wedges
splash of olive oil
dash of curry powder
smidge of cayenne
freshly ground sea salt
freshly ground pepper
Whisk together the olive oil, curry, and cayenne. Add the sweet potato wedges and toss to coat. Pierce the wedges with a skewer and grill for 4-5 minutes on each side. Remove from heat and season to salt and pepper.