Recipe - Grilled Sweet-Potato Salad (Corrected)

2 One half pound Sweet potatoes
One fourth cup Olive oil
1 teaspoon Salt
1 teaspoon Ground cumin
1 Scallion
2 teaspoon Fresh lime juice
Lime wedges
One fourth cup Fresh coriander leaves

Boil (simmer) potatoes 1530 minutes in salted water, and rinse under cold
water to cool. With a sharp knife peel potatoes and cut crosswise into
1/2inchthick slices.

While potatoes are boiling, prepare grill. In a small bowl whisk together
oil, salt, and cumin and brush some onto both sides of potato slices,
reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6
inches over glowing coals until golden brown, about 1 minute on each side,
and transfer with tongs to a platter. Thinly slice scallion diagonally and
sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt
and pepper to taste and drizzle over potatoes. Serve potato salad with lime
wedges and sprinkled with coriander. Serves 6.

Suggested additions: toasted pecans, cooked sausage, or, to dressing,
chopped chipotle chili in adobo sauce.

Recipe by: From Gourmet Magazine, July 1997 Posted to MCRecipe Digest V1
#748 by C4 c4@groupz.net on Aug 19, 1997