LISTEN TO THE PODCAST
It's probably not the first thing that comes to mind when you fire up the grill, but it's something you'll never forget! We're talking about grilled sweet potatoes! Author Molly Katzen, who wrote The MooseWood Cookbook told Tonia's Kitchen she takes a bunch of them, wraps them in heavy duty foil, and puts them directly onto the coals. When those 'taters are buttery soft, peel away the charred skins and mash them up with lime juice and salt. They'll make for a smokey, delicious treat that will leave your dinner guests asking for seconds, AND how you made them!
- 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
PREPARATION
- 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. 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.
