BAKED SWEET POTATOES WITH CHARRED ONION RANCH DIP

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Baked Sweet Potatoes with Charred Onion Ranch Dip image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

4 sweet potatoes, about the same size
8 scallions, root end trimmed
2 cups sour cream
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Ranch Rub, recipe follows
1 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1/2 cup buttermilk powder (found in the baking aisle)
1 tablespoon dried parsley
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
  • Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
  • To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
  • (Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)
  • Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

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