Grilled Sweet Potato Wedges Recipe

Photo by Taste of Home©

Yield: 8 Servings

Ingredients:

• 4 large sweet potatoes, cut into 1/2-inch wedges
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper

DIPPING SAUCE:

• 1/2 cup reduced-fat mayonnaise
• 1/2 cup fat-free plain yogurt
• 1 teaspoon ground cumin
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder

 

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper.
2. Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.

 

 

 

Originally published as Grilled Sweet Potato Wedges in Tailgating 2013 2013, p57

 

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HERSHEY’S™ Milk Chocolate Chip Giant Cookies Recipe

Yield: 16 servings

Photo by Hersheys.com™

Ingredients:

• 6 tablespoons butter or margarine, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 2 cups (11.5-oz. pkg.) HERSHEY’S Milk Chocolate Chips
• Frosting (optional)
• Ice cream (optional)

Directions:

1. Heat oven to 350°F. Line two 9-inch round baking pans with foil.
2. Beat butter, granulated sugar, brown sugar and vanilla until light and fluffy. Add egg; beat well. Stir together flour and baking soda; add to butter mixture, beating until blended. Stir in milk chocolate chips. Spread half of batter into each prepared pan, spreading to 1-inch from edge. (Cookies will spread to edge when baking.)
3. Bake 18 to 22 minutes or until lightly browned. Cool completely; carefully lift cookies from pan and remove foil. Frost, if desired. Cut each cookie into 8 wedges; serve topped with scoop of ice cream, if desired.