Easy and Quick Recipes

Ingredients : DIP: 1/2 cup fat-free sour cream 1/2 cup reduced-fat mayonnaise 1/2 canned chipotle chile in adobo, seeds removed, chopped (about 1 Tbsp.) 1 tablespoon chopped fresh cilantro 2 tablespoons lime juice 1/2 teaspoon salt SWEET POTATOES: Salt 4 sweet potatoes (about 2 1/2 lb. total), peeled, halved lengthwise, each half cut into 4 wedges 2 tablespoons vegetable oil 1 1/2 teaspoons garlic salt Directions : Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill. Make sweet potatoes: Bring a large pot of salted water to a boil; add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray; pat dry. Let cool. Preheat grill to medium. Oil grates. Toss potato wedges with oil; sprinkle with garlic salt. Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes. Just before serving, taste dip; add additional salt and pepper, if desired. Serve potato ...

Ingredients 1 pound   deep orange-fleshed sweet potatoes (often labeled "yams"), peeled and cut into 1- to 2-in. chunks 2 teaspoons   chopped fresh ginger 2 tablespoons   white (shiro) miso 1 1/2 tablespoons   tahini (sesame paste) 2 teaspoons   soy sauce 2 tablespoons   thinly sliced green onion tops 1 1/2 teaspoons   toasted sesame seeds Preparation 1. Steam sweet potatoes in a large saucepan with a steamer basket and 1 in. water until very tender, about 20 minutes. (If you don't have a steamer, just simmer chunks in the water, stirring occasionally.) Drain, reserving liquid, and let cool slightly. 2. Whirl ginger in a food processor to mince. Add sweet potatoes, miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture, about 3 tbsp.; whirl until smooth. 3. Transfer dip to a bowl and stir in 1 1/2 tbsp. green onions. Sprinkle with remaining 1/2 tbsp. onions and the sesame seeds. Serve slightly warm or ...