Grilled Sweet Potato Salad

Adapted from Vegetarian Times 2005 Grilled sweet potatoes require close attention – but the results are worth it. Slice them too thick, and they won’t cook through; slice them too thin, and they will char quickly. Slice carefully and keep an eye on the grill.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• cilantro lime vinaigrette

• 1  teaspoon  grated lime zest
• 1  tablespoon lime juice
• 1  tablespoon white wine vinegar
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons cilantro, chopped
• 2  garlic cloves, minced
•  salt

• sweet potato

• 2  lbs sweet potatoes, peeled and sliced 3/8 inch thick
• 1  red bell pepper, diced
• 2  scallions, white and green parts sliced
• 3  tablespoons  orange juice or 3  tablespoons  mango juice or 3  tablespoons  pineapple juice
•  salt & fresh ground pepper

Directions

1. Prepare medium-low charcoal grill or preheat a gas grill.
2. For the vinaigrette: combine lime zest, juice, and vinegar in a large bowl.
3. Whisk in oil until completely blended.
4. Stir in cilantro, garlic and salt.
5. To make sweet potatoes: add potato slices to vinaigrette, and let marinate for 5 minutes.
6. Using a slotted spoon, transfer the potato slices to the grill.
7. Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork – about 10-15 minutes.
8. Return grilled potatoes to vinaigrette.
9. Add red pepper, scallions, juice, salt and pepper; toss gently and serve.