Grilled Sweet Potatoes With Chipotle Dip
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
DIP
- 118.29 ml nonfat sour cream
- 118.29 ml reduced-fat mayonnaise
- 1 chipotle chile in adobo, seeds removed and chopped
- 14.79 ml cilantro, chopped
- 29.58 ml lime juice
- 2.46 ml salt
-
SWEET POTATOES
- salt
- 4 sweet potatoes (about 2 1/2 lbs, peeled and halved lengthwise and cut into 4 wedges)
- 29.58 ml vegetable oil
- 7.39 ml garlic salt
directions
- Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill.
- Make 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.
- Preheat grill to medium and oil grates.
- Toss potato wedges with oil and sprinkle with garlic salt.
- Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes.
- Just before serving, taste dip and add additional salt if desired.
- Serve potato wedges with dip on the side.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.