2 1/2 pounds sweet potatoes 1/4 cup olive oil 1 teaspoon salt
1 teaspoon ground cumin 2 teaspoons fresh lime juice lime wedges
1/4 cup fresh coriander leaves
Suggested
additions: toasted pecans, cooked sausage, or, to dressing, chopped chipotle
chili in adobo sauce
Boil potatoes
: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 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. 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.
Makes 6 servings.