Zippy Chipotle Dip with Grilled Sweet Potatoes

DIP:
½ c. sour cream
½ c. miracle whip or mayo
1 T. canned chipotle chile in adobo, seeds removed, chopped
1 T. chopped fresh cilantro or parsley
3 T. fresh lime juice
Salt to taste

SWEET POTATOES:
4 sweet potatoes, peeled, halved lengthwise, each half cut into 4 wedges
Vegetable oil
Garlic salt

1. DIP: Puree all ingredients in food processor until smooth. Cover and chill.
2. SWEET POTATOES: Place potato wedges in large pot of salted boiling water. Cook 5 minutes.
3. Drain on paper towel, pat dry and let cool.
4. Preheat grill to medium and oil grates.
5. Toss the potato wedges in oil and sprinkle with garlic salt.
6. Grill potatoes, turning often, until just tender and slightly charred, 8-10 minutes.
7. Taste dip for additional seasoning if needed.
8. Serve dip along-side grilled sweet potatoes.