Grilled Sweet Potato Wedges With Spicy Adobo Greek Yogurt Sauce

• FOR THE SAUCE:
• 7 ounces, fluid 2% Plain Greek Yogurt
• 5 teaspoons Adobo Sauce (from A Can Of Chipotle Chiles)
• 1/8 teaspoons Garlic Powder
• FOR THE POTATOES:
• 6 whole Sweet Potatoes, Quartered Into Wedges
• 1/4 cups Olive Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Fresh Ground Black Pepper
• 2 whole Green Onions, Sliced Thin

1. For the sauce:
2. Mix together yogurt, adobo sauce to taste (note: it gets spicier as it chills together), and garlic powder. Cover and place in refrigerator for 2-4 hours prior to serving.
3. For the potatoes:
4. Heat grill to medium-high heat. In a large bowl, drizzle potato wedges with olive oil and toss to coat. Sprinkle with salt and pepper.
5. Place wedges cut-side down onto the grill. Cook for 4-5 minutes, until grill marks appear, then flip and place the other cut-side down. Cook for additional 4-5 minutes. Move wedges to a part of the grill away from direct flame and cook, skin-side down for additional 4-5 minutes.
6. Serve wedges warm drizzled with chilled yogurt sauce. Garnish with sliced green onions.
7. Nutrition info per 3 wedges with 2 tablespoons sauce: 146 calories, 6.2 g fat, 4 g protein, 16 g carbohydrates, 3 g fiber

greek yogurt, adobo sauce, garlic, potatoes, sweet potatoes, ubc, salt, fresh ground black pepper, green onions

Taken from tastykitchen.com/recipes/sidedishes/grilled-sweet-potato-wedges-with-spicy-adobo-greek-yogurt-sauce/ (may not work)