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Grilled Sweet Potatoes from Food Network Magazine
Recipe by Bobby Flay
3 sweet potatoes, unpeeled
2 tsps finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
Directions: 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 Tbsp salt, the lime zest and cayenne pepper in a small bowl.
Brush the potato wedges with the oil and season wtih 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.
Here’s what you’ll need:
Rinse off the sweet potatoes.
Put them in a pan to boil until they are fork-tender.
While the potatoes were boiling, measure out the salt, lime zest and cayenne pepper and mixed them up. Then, set it aside.
Chop and mince about 1/4 cup of fresh cilantro and set it aside.
Put some canola oil in a pan. When the sweet potatoes are fork-tender, lay them out on a cutting board until they cool. Cut them in to wedges.
Toss the potato wedges in the canola oil. Salt and pepper.
Put them on the grill. Turn them every couple of minutes until all sides are grilled.
#9 Once finished, pull them from the grill and sprinkle the salt mixture over the top. Top with the cilantro.
Here’s what you’ll end up with:
These potatoes are fantastic! They have the smokiness of the grill but the freshness of the cilantro. These two added with that fantastic salt, lime zest and cayenne mixture made me want to eat the whole stinkin’ platter myself.