Grilled Sweet Potato Salad

Source of Recipe

List of Ingredients

• 2 1/2 pounds sweet potatoes
  
• 1/4 cup olive oil
  
• 1 teaspoon salt
  
• 1 small jalapeno pepper, diced fine
  
• 1 teaspoon ground cumin
  
• 1 scallion
  
• 2 teaspoons fresh lime juice
  
• lime wedges, optional
  
• 1/4 cup fresh cilatro leaves
  

Instructions

1. 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. (NOTE: Can cut the potatoes into 3 pieces and microwaved/steamed them with a small amount of water in a covered bowl for 12 minutes.) 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.
   
2. While potatoes are boiling, prepare grill.
   
3. In a small bowl whisk together oil, salt, jalapeno pepper 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.
   
   
4. Thinly slice scallion diagonally and mix with lime juice into remaining cumin oil, add salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkle with cilantro.
   
   
5. 4 servings