Dawn’s Recipes » Blog Archive » Grilled Sweet Potatoes with Lime Cilantro Vinaigrette

Grilled Sweet Potatoes with Lime Cilantro Vinaigrette

I found this recipe in the July 2002 issue of Gourmet magazine. The combination of flavors and color in this dish is fantastic! It’s the perfect summer side dish for grilled steak.

Make sure you use a sharp knife for peeling and NOT a vegetable peeler. Otherwise, you’ll end up making a mess of the potatoes. They’ll still taste good, but they’ll look terrible.

Ingredients:
2 lbs. sweet potatoes (about 4, preferably long)
2 tablespoons fresh lime juice
¾ teaspoon kosher salt
⅛ teaspoon black pepper
¼ cup olive oil
2 tablespoons chopped fresh cilantro

Directions:
Cover potatoes with cold 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.

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.

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