These are so delicious it's hard to stop eating them. And the dip makes the entire recipe. I shouldn't have discovered this recipe. I could eat this all day long. Maybe it's because I used regular fat sour cream and mayonnaise. I don't know. Recipe courtesy of All You June 2013.
My Private Note
Units: US | Metric
- 1/2 cup nonfat sour cream
- 1/2 cup reduced-fat mayonnaise
- 1/2 chipotle chile in adobo, seeds removed and chopped
- 1 tablespoon cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill.
- 2Make sweet potatoes: Bring a large pot of salted water to a boil and add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray and pat dry. Let cool.
- 3Preheat grill to medium and oil grates.
- 4Toss potato wedges with oil and sprinkle with garlic salt.
- 5Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes.
- 6Just before serving, taste dip and add additional salt if desired.
- 7Serve potato wedges with dip on the side.
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Nutritional Facts for Grilled Sweet Potatoes With Chipotle Dip
Serving Size: 1 (104 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 153.5
- Calories from Fat 77
- Total Fat 8.5 g
- Saturated Fat 1.3 g
- Cholesterol 6.6 mg
- Sodium 312.6 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 2.0 g
- Sugars 4.5 g
- Protein 1.9 g
The following items or measurements are not included:
chipotle chiles in adobo