Grilled Sweet Potatoes with Lime Cilantro Vinaigrette

Total Time:
50 min
10 min
40 min

6 to 8 servings

  • 2 pounds sweet potatoes (about 4, preferably long)
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh cilantro leaves
  • Cover potatoes with cold water 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 cooking.

  • Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), 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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