3tablespoonsfresh chives or 1 tablespoon dried chives
2tablespoonsfresh dill or 2 teaspoons dried dill weed
1tablespoonfresh parsley or 1 teaspoon dried parsley
2teaspoonsfresh lemon juice
Preheat the grill to medium heat. Wash and dry the sweet potatoes.
Place the potatoes on the grill and close the lid. Cook for 35 to 40 minutes, turning them every 10 minutes or so. Note: if you don’t want the skin to get crunchy and blackened, you can definitely wrap these in foil. It’s your call!
While the potatoes are on the grill, heat a skillet over medium-low heat. Add the bacon and cook until crispy. You can also make the ranch at this point too!
When the potatoes are done, slice them in half. Sprinkle with a pinch of salt and pepper. Drizzle with the ranch dressing. Top each with the chopped tomatoes, crispy bacon and a few pickled onions if you wish. Top with fresh herbs!
fresh herb ranch
Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!