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Grilled Sweet-potato Salad (corrected)

Yield: 6 Servings

Ingredients and directions for this recipe

2 1/2 lb Sweet potatoes
1/4 c Olive oil
1 ts Salt
1 ts Ground cumin
1 Scallion
2 ts Fresh lime juice
Lime wedges
1/4 c Fresh coriander leaves

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.

See also:
Previous recipe Grilled Sweet-and-sour Tuna Steaks
Next recipe Grilled Sweetbreads

Or try one of these recipes:
Citrus Marinade And Salsa (for Chicken Or Fish)
No-turn Omelet