Michael Symon's Baked Sweet Potatoes with Charred Onion Ranch Dip | Symon's Dinners | Food Network

You've never had a sweet potato like this before!

Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/30Gn78W

Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Baked Sweet Potatoes with Charred Onion Ranch Dip
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 5 min
Active: 25 min
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

Ranch Rub:
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

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.)

Ranch Rub:
Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#SymonsDinnersCookingOut #MichaelSymon #FoodNetwork #BakedSweetPotatoesWithCharredOnionRanchDip

Michael Symon's Baked Sweet Potatoes with Charred Onion Ranch Dip | Symon's Dinners | Food Network
https://youtu.be/875bb39MrnA