Grilled Sweet Potato Dip Recipes

GRILLED SWEET POTATO WEDGES

Steps:

• Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
• Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

GRILLED SWEET POTATO FRIES WITH HONEY-MUSTARD-MINT DIPPING SAUCE

Steps:

• Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries.
• Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges.
• Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.

GRILLED SWEET POTATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
• Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

GRILLED SWEET POTATOES WITH CHIPOTLE DIP

Steps:

• 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.

GRILLED SWEET POTATOES

Steps:

• Cut two pieces of heavy-duty foil (about 18 in. x 12 in.); place a potato half on each. Spread cut side with butter. Sprinkle with garlic salt and pepper. Top each potato with another half. Fold foil over potatoes and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until tender, turning once. To serve, fluff potatoes with a fork and drizzle with honey.

GRILLED SWEET POTATO DIP

Steps:

• Preheat the grill to medium high; lightly grease the grate. Prick each sweet potato several times. Microwave on HIGH for 5-6 minutes or until fork tender. Cool slightly and cut in half, lengthwise.
• Thread soaked toothpicks through the side of each slice of onion for easy grilling.
• Stir the olive oil with the garlic, cumin, salt and pepper.
• Brush evenly over the cut sides of the sweet potatoes, the onion and peppers.
• Place the onions and peppers on the grate. Grill, turn often for 10 minutes or until marked and softened. Meanwhile, add the sweet potatoes cut-side down to the grate.
• Grill for 3-4 minutes or until well marked. Cool vegetables to room temperature.
• Transfer the onion and pepper to a food processor. Peel and discard the skin from the sweet potatoes, add the flesh to the food processor. Blend until smooth and creamy. Stir in sour cream and coriander,.
• Taste and adjust seasonings as needed. Transfer to a serving dish. Chill for 1 hour to meld flavors up to 24 hours.
• Add the lime juice just before serving. Serve with cut vegetables such as bell peppers, cucumbers and celery, as well as grilled tortilla wedges (if using).