Grilled Sweet Potato Dip Recipes

BREAKFAST SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven.
• Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes.
• Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth.
• Spoon sweet potato mixture into a bowl and serve.

ROASTED SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.

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

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).

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.