BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
- Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
- To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
- (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
- Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.
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 DIP
This tasty dip boasts the antioxidant benefits of sweet potatoes and is a delicious and nutritious crowd pleaser. Reduce the grilling time by precooking the sweet potatoes, making this recipe an easy entertaining choice. A good tip is is to brush wheat flour or corn tortillas lightly with oil and grill until crisp and golden, Cut into wedges to serve with dip alongside veggies. So Good!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 cups
Number Of Ingredients 15
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).
Nutrition Facts : Calories 234.2, Fat 16.4, SaturatedFat 5.2, Cholesterol 12.7, Sodium 345.6, Carbohydrate 20.8, Fiber 2.9, Sugar 5.3, Protein 2.9
STEPHYO'S SWEET POTATO FRIES WITH CURRY DIP
Make and share this Stephyo's Sweet Potato Fries With Curry Dip recipe from Food.com.
Provided by StephyO
Categories < 30 Mins
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- For the Fries:.
- Peel and slice sweet potatoes into small strips, put in bowl.
- Mix next 4 ingredients in bowl and pour onto baking sheet. Make sure the potato strips are spread apart.
- Heat oven to 450F and cook for 20 minutes or until brown and slightly crispy.
- For the Curry Dip:.
- Mix last 4 ingredients in small bowl and put in fridge until ready to serve.
Nutrition Facts : Calories 257.1, Fat 10.9, SaturatedFat 1.9, Cholesterol 14.5, Sodium 279.5, Carbohydrate 37.4, Fiber 5.4, Sugar 9.3, Protein 4
GRILLED SWEET POTATOES WITH CHIPOTLE DIP
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.
Provided by AmyZoe
Categories Yam/Sweet Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 153.5, Fat 8.6, SaturatedFat 1.3, Cholesterol 6.7, Sodium 312.6, Carbohydrate 17.5, Fiber 2, Sugar 4.6, Protein 2
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