Grilled Sweet Potatoes with Lime Cilantro Vinaigrette |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
Ingredients:
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 |
Directions:
1. 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.
2. Prepare grill for cooking.
3. Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
4. 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.
5. Serve potatoes warm or at room temperature, drizzled with vinaigrette.
6. Cooks' notes: ·Potatoes can be boiled and peeled 1 day ahead and chilled, covered. ·Vinaigrette can be made 2 hours ahead and kept at room temperature. ·If you aren't able to grill, potatoes can be cooked in a well-seasoned ridged grill pan over moderately high heat, turning, until grill marks appear, 3 to 6 minutes total.
|
|