Grilled Sweet Potatoes with Chipotle Dip

Name: Grilled Sweet Potatoes with Chipotle Dip
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 20
Cuisine: Global
Ingredients: 1 canned chipotle chile in adobo, seeds removed, chopped (about 1 Tbsp.); 1 Tbsp chopped fresh cilantro; 2 teaspoons garlic salt; 2 Tbsps lime juice; 118 milliliters reduced-fat mayonnaise; 1 teaspoons salt; 20 servings Salt; 118 milliliters fat-free sour cream; 4 sweet potatoes (about 2 1/2 lb. total), peeled, halved lengthwise, each half cut into 4 wedges; 2 Tbsps vegetable oil

Grilled Sweet Potatoes with Chipotle Dip is a gluten free and vegetarian side dish. This recipe serves 20. One serving contains 59 calories, 1g of protein, and 4g of fat. It is perfect for The Fourth Of July. If you have salt, vegetable oil, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill.

Ingredients you will need

Dip

Equipment you will use

Food Processor

Make sweet potatoes: Bring a large pot of salted water to a boil; add potato wedges. Cook for 5 minutes.

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Sweet Potato

Potato

Water

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Pot

Drain on a paper towel-lined tray; pat dry.

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Paper Towels

Let cool. Preheat grill to medium. Oil grates.

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Cooking Oil

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Grill

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.

Ingredients you will need

Salt And Pepper