Grilled Sweet Potato Wedges with Spicy Adobo Greek Yogurt Sauce

For the sauce:
Mix together yogurt, adobo sauce to taste (note: it gets spicier as it chills together), and garlic powder. Cover and place in refrigerator for 2-4 hours prior to serving.

For the potatoes:
Heat grill to medium-high heat. In a large bowl, drizzle potato wedges with olive oil and toss to coat. Sprinkle with salt and pepper.

Place wedges cut-side down onto the grill. Cook for 4-5 minutes, until grill marks appear, then flip and place the other cut-side down. Cook for additional 4-5 minutes. Move wedges to a part of the grill away from direct flame and cook, skin-side down for additional 4-5 minutes.

Serve wedges warm drizzled with chilled yogurt sauce. Garnish with sliced green onions.

Nutrition info per 3 wedges with 2 tablespoons sauce: 146 calories, 6.2 g fat, 4 g protein, 16 g carbohydrates, 3 g fiber