These sweet potatoes are one of my all-time favorites. We make them regularly because they’re easy, adults and kids love them, and if you have leftovers they’re delish added into a salad the next day. The lime zest and cilantro are the perfect balance to the sweet smokiness of the potatoes.
Serves 4
Ingredients
3 sweet potatoes, unpeeled, about the same size
Kosher salt
2-3 teaspoons finely grated lime zest
1/4 cup finely chopped fresh cilantro
Pinch of cayenne pepper
1/3 cup canola or EVOO oil
Freshly ground pepper
Directions
Bring a large pot of water to boil and parcook the whole sweet potatoes. Don’t overcook or they’ll be hard to grill.
Mix 1 T kosher salt, lime zest, and cayenne in a small bowl. Set aside.
Drain and let the potatoes cool to the touch. Slice length-wise including skin and lay them on a platter. Brush both sides with canola or EVOO.
Grill about 1-2 minutes per side. Immediately season with the salt mixture and sprinkle with minced cilantro.