Grilled Sweet Potatoes with Chipotle Dip

Grilled Sweet Potatoes with Chipotle Dip Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
Fire up the coals for Grilled Sweet Potatoes with Chipotle Dip. Chipotle peppers give this dip its zip.


Serves: 8

Cost per Serving:


Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 194
Fat 6 g
Satfat 0.0 g
Protein 3 g
Carbohydrate 33 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 841 mg


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
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


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.

June 2013
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