3 (8 to 10 oz.) sweet potatoes 

3 Tbsp. Fresh Thyme avocado oil, divided 

½ cup Fresh Thyme sour cream 

2 Tbsp. fresh lime juice 

1 Tbsp. toasted sesame oil 

1 Tbsp. organic white miso paste 

2 tsp. Fresh Thyme honey 

1 tsp. refrigerated roasted garlic paste 

2 tsp. Lillie’s Q umami boost flavor enhancer seasoning 

3 Tbsp. fresh cilantro leaves 

1. Cut each sweet potato lengthwise in half. Cut each half lengthwise into ¼-inch-thick spears; place in a large bowl. Drizzle with 2 Tbsp. avocado oil; toss to coat and set aside. 
2. Preheat grill with a greased grill grate for direct cooking over medium-high heat (375°F). Meanwhile, in a small bowl, whisk together sour cream, lime juice, sesame oil, miso paste, honey, and roasted garlic paste; cover and refrigerate until serving. 
3. Place sweet potato spears on grill grate. Grill for 12 to 15 minutes or until fork-tender, turning occasionally. To prevent overbrowning, move potato spears to the warming rack as needed. 
4. Transfer potato spears to large bowl. Drizzle with remaining 1 Tbsp. avocado oil and sprinkle with umami seasoning; gently toss to coat. Arrange potato spears on a serving platter; drizzle with 3 Tbsp. sour cream sauce; sprinkle with cilantro. Serve with remaining sauce. 

Each serving contains: 250 calories, 13 g fat, 3 g saturated fat, 0 g trans fat, 10 mg cholesterol, 370 mg sodium, 35 g carbohydrates, 4 g fiber, 9 g sugar, 3 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 10% potassium.