Grilled Sweet Potato Dip

1. 1

   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.

2. 2

   Thread soaked toothpicks through the side of each slice of onion for easy grilling.

3. 3

   Stir the olive oil with the garlic, cumin, salt and pepper.

4. 4

   Brush evenly over the cut sides of the sweet potatoes, the onion and peppers.

5. 5

   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.

6. 6

   Grill for 3-4 minutes or until well marked. Cool vegetables to room temperature.

7. 7

   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,.

8. 8

   Taste and adjust seasonings as needed. Transfer to a serving dish. Chill for 1 hour to meld flavors up to 24 hours.

9. 9

   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).

* Per serving · 4 servings · Values may vary.