Maple Tahini Grilled Sweet Potatoes

• 4 teaspoons Cumin Seeds
• 2 pounds Sweet Potato, Cut Into 1 Inch Wedges
• 2 Tablespoons Olive Oil
• 1 Tablespoon Pure Maple Syrup
• Salt And Pepper
• 1/4 cups Tahini
• 1 Tablespoon Pure Maple Syrup
• 4 teaspoons Lemon Juice
• 2 Tablespoons Water
• Cilantro For Garnish

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.

cumin seeds, sweet potato, olive oil, maple syrup, salt, tahini, maple syrup, lemon juice, water, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/maple-tahini-grilled-sweet-potatoes/ (may not work)