2000s Recipes + Menus

Grilled Sweet Potatoes with Lime Cilantro Vinaigrette

  • Active time:20 min
  • Start to finish:1 hr
July 2002
Checks and balances: lime vinaigrette on sweet potatoes. The cilantro shows a certain Mexican flair.
  • 4 lb sweet potatoes (8; preferably long)
  • 1/4 cup fresh lime juice
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh cilantro
  • Cover potatoes with cold salted water (see Tips) in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
  • Prepare grill for hot indirect cooking; see “Grilling Procedure.”
  • Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
  • Grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
  • Serve potatoes warm or at room temperature, drizzled with vinaigrette.
Cooks’ notes:
  • Potatoes can be boiled and peeled 1 day ahead and chilled, covered.
  • Vinaigrette can be made 2 hours ahead and kept at room temperature.
  • If you aren’t able to grill, potatoes can be cooked in a well-seasoned ridged grill pan over moderately high heat, turning, until grill marks appear, 3 to 6 minutes total.
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