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Ingredientes
- 1 c. low-fat plain yogurt
- 1/2 c. lowfat sour cream
- 1 fresh jalapeno or possibly other warm chili pepper, cored, seeded, and very finely minced
- 1/4 c. minced fresh cilantro
- 2 T grated raw onion
- 3 T bottled salsa (warm or possibly mild)
- 6 lg. sweet potatoes, rinsed, with skins intact
- 1/4 c. extra virgin olive oil
- Salt and freshly grnd black pepper, to taste
Direcciones
- In a bowl, stir together the yogurt and lowfat sour cream. When the mix is smooth, add in the jalapeno or possibly hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and chill for at least 15 min (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 min, turning them often, till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 188 | 56% |
| Total Fat 21.27g | 27% |
| Saturated Fat 6.49g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 145mg | 6% |
| Potassium 632mg | 18% |
| Total Carbs 32.55g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 9.91g | 7% |
| Protein 5.06g | 8% |
