Sweet Potato Salad

Ingredients

• 2 1/2 pounds sweet potatoes, scrubbed
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 scallion
• 2 teaspoons fresh lime juice
• Lime wedges
• 1/4 cup fresh cilantro leaves

Directions

1. Put the potatoes in a large saucepan and add enough salted cold water to cover them by 1 inch. Cover the pan and simmer until a paring knife meets a bit of resistance when you test a potato. The timing will be about 15 to 30 minutes, with larger potatoes taking longer.
2. Start 1 chimney full of charcoal. As the coals get going and the potatoes cook, whisk the oil, salt, and cumin together in a small bowl.
3. Drain the potatoes in a colander, then run cold water over them until they are cool enough to handle. Use a sharp knife to peel the potatoes, then cut them crosswise into 1/2-inch-thick slices.
4. Brush the cumin oil onto both sides of the potato slices, holding back any oil that remains.
5. Arrange the slices on an oiled grate set directly above the hot coals. Grill until golden, about 1-3 minutes per side, then lift them with tongs onto a platter.
6. Cut the scallion into thin diagonal slices and scatter it over the potatoes. Whisk the lime juice into the reserved cumin oil, season with salt and pepper to taste, and drizzle it over the potatoes. Serve the potato salad with lime wedges and cilantro sprinkled on top.