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Grilled Sweet Potatoes with Tahini Basil Vinaigrette
Preheat outdoor grill to medium heat and season sweet potatoes with 2 T cup olive oil, salt and pepper.
Place flesh side down on grill and cook until soft when pierced with a knife. Turn every 3-4 minutes to get even grill marks.
While sweet potatoes are cooking, place 1/4 cup olive oil, basil leaves, lemon zest, garlic, lemon juice, tahini and cumin in a blender and pulse until smooth. Season with salt and pepper.
When Sweet Potatoes are cooked through remove from grill to serving platter.
To serve, place sweet potatoes wedges on platter and drizzle with vinaigrette. Sprinkle with scallions.