Yields
6 servings
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ingredients
Southwestern Yam Fries
4
Sweet potatoes washed but not peeled
1 ½
Tbsp tablespoon olive oil
2
Tbsp fresh limejuice
1
tsp salt or more to taste
½
tsp fresh ground pepper
½
tsp ground cumin
Chipotle Mayonnaise
1
cup whole egg mayonnaise
2
chipotle chilies in adobo sauce finely minced
Juice of 1 large orange
2
Tbsp chopped fresh cilantro
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directions
Step 1
Cut potatoes into ¼ inch wedges. Preheat barbeque to medium heat 350F (176C). Brush grill with oil to prevent sticking.
Step 2
Place the potatoes, oil and limejuice in a sealable bag and toss to coat. In a small bowl combine the salt, black pepper and cumin. Set mixture aside. Remove potatoes from bag and place on a tray. Place the potatoes on the grill over direct heat.
Step 3
Grill 6–8 minutes per side or until tender and golden brown.
Step 4
Place all ingredients into a medium bowl and whisk until smooth. Keep refrigerated until needed. Remove potatoes from the grill and sprinkle with cumin seasoning mix. Serve potatoes hot with Chipotle mayonnaise for dipping.