Grilled Sweet-Potato Salad (Corrected)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Sweet potatoes
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cumin
1		Scallion
2 teaspoons	10ml	Fresh lime juice
		Lime wedges
1/4 cup	10g / 0.4oz	Fresh coriander leaves

Recipe Instructions

Boil (simmer) potatoes 15-30 minutes in salted water, and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise 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 sprinkled with coriander. Serves 6.

Suggested additions: toasted pecans, cooked sausage, or, to dressing, chopped chipotle chili in adobo sauce.

Source:
From Gourmet Magazine, July 1997

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