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Ingredients:
Cilantro Sauce:
1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili
pepper, cored, seeded, and very
finely chopped
1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)
Sweet Potatoes:
6 lg. sweet potatoes, rinsed, with
skins intact
1/4 c. olive oil
Salt and freshly ground black pepper, to taste
Direction:
In a bowl, stir together the
yogurt and sour cream. When the mixture is smooth, add the
jalapeno or hot pepper, cilantro, onion, and salsa. Stir
again, and when the sauce is well blended, cover it tightly
with plastic wrap and refrigerate for at least 15 minutes (you
can store this sauce for up to 2 days).
Light the grill. Cut the sweet
potatoes lengthwise into 8 spears each (you will have 4 dozen
all together). Set them, skin down, on a rimmed baking sheet.
Brush the cut sides with oil. When the coals turn gray, place
the spears on the grill, cut sides down. Cook the potatoes for
about 8 minutes, turning them often, until they are charred in
spots and cooked through (test them with the tip of a knife to
make sure they're soft). Arrange the potatoes on a large
platter and serve with the cilantro dipping sauce.
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For
Details about Ingredients , check your nearest American Store
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