Grilled Sweet Potatoes with Chipotle Dip |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Fire up the coals for Grilled Sweet Potatoes with Chipotle Dip. Chipotle peppers give this dip its zip. Ingredients:
1/2 cup fat-free sour cream |
1/2 cup reduced-fat mayonnaise |
1/2 canned chipotle chile in adobo, seeds removed, chopped (about 1 tbsp.) |
1 tablespoon chopped fresh cilantro |
2 tablespoons lime juice |
1/2 teaspoon salt |
salt |
4 sweet potatoes (about 2 1/2 lb. total), peeled, halved lengthwise, each half 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; add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray; pat dry. Let cool. Preheat grill to medium. Oil grates.
3. Toss potato wedges with oil; sprinkle with garlic salt. Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes. Just before serving, taste dip; add additional salt and pepper, if desired. Serve potato wedges with dip on the side.
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