Source: Gourmet, July 2002
4 lb sweet potatoes (8; preferably long)
1/4 cup fresh lime juice
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
1/4 cup chopped fresh cilantro
Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
Prepare grill for cooking.
Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.
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