Ingredients
The following ingredients have 4 Servings
- 4 medium sweet potatoes
- pinch salt and pepper
- 4 slices bacon, (chopped)
- 1 cup cherry tomatoes, (halved)
- ¼ cup chopped herbs, (like parsley, chives and basil)
- pickled onions, (for topping)
- 1 cup plain greek yogurt
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon smoked paprika
Instruction
- Preheat the grill to medium heat. Wash and dry the sweet potatoes.
- Place the potatoes on the grill and close the lid. Cook for 35 to 40 minutes, turning them every 10 minutes or so. Note: if you don’t want the skin to get crunchy and blackened, you can definitely wrap these in foil. It’s your call!
- While the potatoes are on the grill, heat a skillet over medium-low heat. Add the bacon and cook until crispy. You can also make the ranch at this point too!
- When the potatoes are done, slice them in half. Sprinkle with a pinch of salt and pepper. Drizzle with the ranch dressing. Top each with the chopped tomatoes, crispy bacon and a few pickled onions if you wish. Top with fresh herbs!
