Maple Tahini Grilled Sweet Potatoes

Preheat grill to medium high heat.

While grill heats, place cumin seeds in a small, dry pan over medium heat. Toast them, stirring frequently, until lightly browned and fragrant, about 2–3 minutes. Transfer seeds to a chopping board and crush them using the bottom of a drinking glass, until fine.

In a large bowl, toss together sweet potato wedges with olive oil, maple syrup and crushed cumin seeds. Mix well to ensure potatoes are evenly coated.

Make 5-6 foil packages by placing two large pieces of tinfoil on top of each other. Very lightly brush the tinfoil with olive oil. Lay wedges in a single row in the middle of each package, lengthwise, leaving a little bit of space between each wedge. Fold the ends of the package tightly over the potatoes, then double fold the sides in, making sure the packages are tightly sealed.

Place the packets on the grill and cook until tender, and the potatoes begin to blacken, about 12–14 minutes. Flip packages once and repeat on the other side.

Remove packages from the grill and use a fork to open them up (careful, they’re hot!). Let cool for 5 minutes.

Whisk together ingredients for the dip in a medium bowl and either drizzle onto the sweet potatoes, or use as a dip. Garnish with cilantro and devour.