- 3 sweet potatoes, unpeeled
- Kosher salt
- 2 teaspoons finely grated lime zest
- Pinch of cayenne pepper
- 1/4 cup canola oil
- Freshly ground pepper
- 1/4 cup finely chopped fresh cilantro
Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
SERVES: 4 (SIDE); Calories: 209; Total Fat 14 grams; Saturated Fat: 1 grams; Protein: 2 grams; Total carbohydrates: 20 grams; Sugar: 4 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 174 milligrams
Photograph by Steve Giralt