GRILLED SWEET POTS w/LIME VINAIGRETTE

By BobD

Ingredients

• 14 SERVINGS
• 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

Details

Servings 14
Adapted from gourmet.com

Preparation

Step 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.

Prepare grill for hot indirect cooking.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

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.

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.