Grilled Sweet Potato Wedges with Srirach Hummus

1 large sweet potato
2 tbsp avocado oil, or oil of choice**
1/4 tsp sea salt or pink Himalayan salt
1/4 tsp freshly ground black pepper
1/4 tsp cumin
1/4 tsp paprika
1 cup of hummus, regular or original flavor
1-2 tbsp sriracha

1. Preheat the grill to 400ºF.

2. Cut sweet potatoes in half crossways (not lengthwise) and then cut each half into wedges, roughly the same size so they cook evenly.

3. Toss the sweet potatoes with oil and spices.  Prepare a grill basket with foil*** and spread the wedges out in one even layer. 

4. Place on the grill and cook for around 30 minutes, flipping halfway through and removing once browned and easily pierced with a fork. 

5. While the sweet potatoes cook mix the hummus**** and sriracha in a small bowl.  You can start with 1 tbsp and taste.  Add more if you like more heat.

Notes: *You can easily double or triple this recipe for a larger crowd by using more sweet potatoes.  **I like to use avocado oil when I grill because it is great for high heat, if you do not have this on hand use whatever healthy high heat oil you have.  ***You can also place foil directly on grill or place wedges directly on grill if you would rather just be careful when flipping and removing.****Use my Go-To Hummus recipe for great results!

Serves 2*  |  crystalvaughn.com