Instructions: Peel potatoes and cut into 1/2-inch slices. In a small bowl, melt the butter; add curry powder or garam masala and stir. Add potato slices and toss to coat. Reserve remaining butter.

Grill potatoes, covered, over medium heat for 15 to 18 minutes or until tender, turning occasionally.

Meanwhile, for the pilau, in a large saucepan, heat the remaining curry-butter over a medium setting. Add onion; cook about 3 minutes or until tender. Add the rice; cook and stir for 3 to 4 minutes more or until the rice begins to brown. Carefully add the water. Heat to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat. Stir in apricots, almonds and salt and pepper to taste. cover and let stand for 5 minutes.

RAITA: combine yogurt and cilantro in a small bowl; season with salt and pepper if desired.

Serve the sweet potatoes with the pilau and raita.

Description: "Grilled Vegetarian Entree with side dishes"

Cuisine: "Vegetarian"

Start to Finish Time:
"0:40"
T(Grill):
"0:15"

Serving Ideas : Mango sorbet dessert.

NOTES : Sweet potatoes are great on the grill. Spiced with curry butter, served with yogurt sauce and a fruit and nut pilaf.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.