Grilled Sweet Potato Dip Recipes

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 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 WITH GORGONZOLA SPREAD

Steps:

• Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high just until tender, turning once, 6-8 minutes., Meanwhile, in a small bowl, combine cheese, mayonnaise and lemon juice. Refrigerate until serving., Slice potatoes into 1/2-in.-thick rounds; brush both sides with oil. Sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat on each side until browned, 4-5 minutes. Serve with spread. If desired, sprinkle with chives.