-
1
Preheat grill to medium high heat.
-
2
While grill heats, place cumin seeds in a small, dry pan over medium heat.
-
3
Toast them, stirring frequently, until lightly browned and fragrant, about 23 minutes.
-
4
Transfer seeds to a chopping board and crush them using the bottom of a drinking glass, until fine.
-
5
In a large bowl, toss together sweet potato wedges with olive oil, maple syrup and crushed cumin seeds.
-
6
Mix well to ensure potatoes are evenly coated.
-
7
Make 5-6 foil packages by placing two large pieces of tinfoil on top of each other.
-
8
Very lightly brush the tinfoil with olive oil.
-
9
Lay wedges in a single row in the middle of each package, lengthwise, leaving a little bit of space between each wedge.
-
10
Fold the ends of the package tightly over the potatoes, then double fold the sides in, making sure the packages are tightly sealed.
-
11
Place the packets on the grill and cook until tender, and the potatoes begin to blacken, about 1214 minutes.
-
12
Flip packages once and repeat on the other side.
-
13
Remove packages from the grill and use a fork to open them up (careful, theyre hot!).
-
14
Let cool for 5 minutes.
-
15
Whisk together ingredients for the dip in a medium bowl and either drizzle onto the sweet potatoes, or use as a dip.
-
16
Garnish with cilantro and devour.
