Grilled Sweet-Potato Salad

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BlankGrilled Sweet-Potato Salad

 

2 1/2 pounds sweet potatoes

1/4 cup olive oil

1 teaspoon salt

1 teaspoon ground cumin

1 scallion

2 teaspoons fresh lime juice

lime wedges

1/4 cup fresh coriander leaves

 

In a large saucepan cover potatoes with salted cold water by 1 inch and

simmer, covered, until just tender, about 15 to 30 minutes, depending on

size of potatoes. In a colander drain potatoes and cool to warm. With a

sharp knife peel potatoes and cut cross-wise into 1/2 inch-thick slices.

While potatoes are boiling, prepare grill. In a small bowl whisk together

oil, salt, and cumin and brush some onto both sides of potato slices,

reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6

inches over glowing coals until golden brown, about 1 minute on each side,

and transfer with tongs to a platter. Thinly slice scallion diagonally and

sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt

and pepper to taste and drizzle over potatoes. Serve potato salad with lime

wedges and sprinkle with coriander.

 

 

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