Grilled Sweet Potatoes With Chipotle Dip |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
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 |
salt |
4 sweet potatoes (about 2 1/2 lbs, peeled and halved lengthwise and cut into 4 wedges) |
2 tablespoons vegetable oil |
1 1/2 teaspoons garlic salt |
Directions:
1. Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill.
2. 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.
3. Preheat grill to medium and oil grates.
4. Toss potato wedges with oil and sprinkle with garlic salt.
5. Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes.
6. Just before serving, taste dip and add additional salt if desired.
7. Serve potato wedges with dip on the side.
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