• 16servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 lb sweet potatoes (8; preferably long)

  2. 1/4 cup fresh lime juice

  3. 1 1/2 teaspoons kosher salt

  4. 1/4 teaspoon black pepper

  5. 1/2 cup olive oil

  6. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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.


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