Grilled Sweet Potatoes with Cilantro & Lime

As promised, here is the recipe for the AH-MAZING sweet potatoes we made on Memorial Day! They were super tasty, but here are some observations: (1) I think we cooked them too much before placing them on the grill. And I think next time I will try using fatter sweet potatoes or cutting them in slabs rather than wedges since ours were REALLY skinny potatoes. My husband had had a hard time turning the potatoes on the grill for both reasons. (2) I would add a touch more cayenne. The sweet potatoes themselves are such a dominate flavor, they can stand up to more heat in my opinion. Ours tuned out so mild that our friends 3 year old had no problem eating them. (3) I also didn't end up using all the salt lime mixture. For the size of our potatoes it just seemed like it would have been too much. All that said I will SOOOO be making them again!

Grilled Sweet Potatoes with Cilantro and Lime
(Recipe by Bobby Flay via Food Network)

INGREDIENTS:
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
 
DIRECTIONS:
1) Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths (quarters or sixths worked better for my skinny potatoes).

2)  Preheat a grill to medium.

3)  Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
 
4)  Brush the potato wedges with the oil and season with salt and pepper. 

5)  Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. 

6)  Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

NOTE: You can also cook these on a cast-iron grill pan over medium heat. And the lime salt mixture plus cilantro would be TASTY on pre-packaged oven baked sweet potato fries! 

This is not the best picture - frankly I gobbled them too quickly to think of capturing a good photo.  This was taken the next day as I reheated the leftovers - which were still very tasty!