Grilled Sweet Potatoes with Chipotle Dip

Ingredients

• 0.5  chipotle chile in adobo seeds removed, chopped ( 1 tbsp.) canned
• 1 tablespoon cilantro leaves fresh chopped
• 1.5 teaspoons garlic salt 
• 2 tablespoons juice of lime 
• 0.5 cup mayonnaise reduced-fat
• 0.5 teaspoon salt 
• 20 servings salt 
• 0.5 cup cup heavy whipping cream fat-free sour
• 4  sweet potatoes peeled halved lengthwise cut into 4 wedges ()
• 2 tablespoons vegetable oil 

Equipment

• food processor
• paper towels
• pot
• grill

Directions

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.
3. Drain on a paper towel-lined tray; pat dry.
4. Let cool. Preheat grill to medium. Oil grates.
5. 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.
6. Serve potato wedges with dip on the side.