Yield: Makes 16 servings.

Active time: 20 minutes.

Total time: 1 hour.

Ingredients:

  • 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

Directions:

  1. Cover potatoes with cold salted 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.
  2. Prepare grill for cooking.
  3. Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
  4. 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.
  5. 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.

Source: http://www.yummly.com