Recipe courtesy Bobby Flay for Food Network Magazine
Ingredients
* 3 sweet potatoes, unpeeled
* Kosher salt
* 2 teaspoons 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 tablespoon salt, the lime zest and cayenne in a small bowl.
Brush the potato wedges with the oil and season with 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.
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