Ingredients:
1 tablespoon cumin seeds, plus 1 teaspoon
2 pounds / 900g sweet potato, cut into wedges
2 tablespoons olive oil
1 tablespoon pure maple syrup
salt and pepper

For the dip:
1/4 cup / 60 ml tahini paste
1 tablespoon pure maple syrup (or WhistlePig Rye Barrel-aged Maple Syrup)
1 tablespoon lemon juice, plus 1 teaspoon
2 tablespoons water
fresh cilantro, for garnish

Directions:

1. Preheat your grill to medium high heat.
2. While the grill heats, place the cumin seeds in a small, dry pan over medium heat. Toast them, stirring frequently, until lightly browned and fragrant, about 2-3 minutes. Transfer the seeds to a chopping board and crush them using the bottom of a drinking glass, until fine.
3. In a large bowl, toss together the sweet potato wedges with the olive oil, Maple syrup and the crushed cumin seeds. Mix well to ensure the potatoes are evenly coated.
4. 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.
5. Lay the 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.
6. Place the packets on the grill and cook until tender, and the potatoes begin to blacken, about 12-14 minutes. Flip the packages once and repeat on the other side.
7. Remove the packages from the grill and use a fork to open them up (careful, they’re hot!) Let cool for 5 minutes.
8. Whisk together the ingredients for the dip in a medium bowl and either drizzle onto the sweet potatoes, or use as a dip.
9. Garnish with cilantro and DEVOUR.