Name: Baked Sweet Potatoes with Charred Onion Ranch Dip
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 4 sweet potatoes, about the same size; 8 scallions, root end trimmed; 2 cups sour cream; 1/4 cup finely chopped fresh flat-leaf parsley; 2 tablespoons Ranch Rub, recipe follows; 1 teaspoon celery seeds; Kosher salt and freshly ground black pepper; 1/2 cup buttermilk powder (found in the baking aisle); 1 tablespoon dried parsley; 2 teaspoons dried chives; 2 teaspoons dried dill; 2 teaspoons garlic powder; 1 teaspoon onion flakes; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Directions

Watch how to make this recipe.

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Pierce the sweet potatoes multiple times with a paring knife or a fork. Place the potatoes along the outer edges of the indirect heat side of the grill. Cover the grill and bake until the potatoes are completely tender, about 1 hour. (If the potatoes are ready before you are ready to serve them, you can wrap them in aluminum foil and they will stay hot for up to 1 hour.)
Meanwhile, make the dip: Cook the scallions over direct heat, turning once, until charred on both sides, 2 to 3 minutes. When cool enough to handle, finely slice and add to a bowl. Mix in the sour cream, parsley, Ranch Rub and celery seeds. Set aside until ready to serve.
To serve: Split the sweet potatoes down the middle with a knife and spoon some of the ranch sour cream over, letting it melt down into the potato. Season with additional salt and pepper if desired.
(Alternatively, you can bake the potatoes in a 400 degrees F oven for 1 hour.)