Grilled Sweet Potatoes With Chipotle Dip

• DIP:
• 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
• SWEET POTATOES:
• 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.

sour cream, mayonnaise, chipotle chile, fresh cilantro, lime juice, salt, sweet potatoes, salt, sweet potatoes, vegetable oil, garlic salt

Taken from www.myrecipes.com/recipe/sweet-potatoes-chipotle-dip (may not work)