2 tsp Curry Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
Salt and black pepper
2 pounds sweet potatoes, peeled and cut lengthwise into 1/2-inch slices
2 tablespoons Olive Oil or Grapeseed Oil
Lime wedges for serving
Heat a charcoal or gas grill to moderately high heat, keeping part of the grill cool for indirect grilling. Put the rack about 4″ from the flame. Combine the curry powder, ground cumin and coriander, with a good sprinkle of salt and pepper, in a small bowl. In a larger bowl, toss the sweet potatoes with olive oil until well coated, then sprinkle all sides of the coated veggies with the spice mix.
Put the sweet-potato planks on the cool/indirectly heated part of the grill, and close the grill cover. Cook, checking and turning occasionally, until the sweet potato 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