Grilled Sweet Potato Dip - cooking recipe

Ingredients

2 large sweet potatoes, well scrubbed
1 sweet onion, sliced thinly
1 small cubanelle pepper, halved lengthwise and seeded
3 tablespoons olive oil
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
1/4 cup fresh coriander leaves, finely chopped
1 tablespoon fresh lime juice
bell pepper, cut into strips
1 cucumber, sliced
celery cut inot stick
corn tortilla, grilled, cut into wedges (optional)

Preparation

Preheat the grill to medium high; lightly grease the grate. Prick each sweet potato several times. Microwave on HIGH for 5-6 minutes or until fork tender. Cool slightly and cut in half, lengthwise.
Thread soaked toothpicks through the side of each slice of onion for easy grilling.
Stir the olive oil with the garlic, cumin, salt and pepper.
Brush evenly over the cut sides of the sweet potatoes, the onion and peppers.
Place the onions and peppers on the grate. Grill, turn often for 10 minutes or until marked and softened. Meanwhile, add the sweet potatoes cut-side down to the grate.
Grill for 3-4 minutes or until well marked. Cool vegetables to room temperature.
Transfer the onion and pepper to a food processor. Peel and discard the skin from the sweet potatoes, add the flesh to the food processor. Blend until smooth and creamy. Stir in sour cream and coriander,.
Taste and adjust seasonings as needed. Transfer to a serving dish. Chill for 1 hour to meld flavors up to 24 hours.
Add the lime juice just before serving. Serve with cut vegetables such as bell peppers, cucumbers and celery, as well as grilled tortilla wedges (if using).