*  Exported from  MasterCook  *
 
                        Grilled Sweet-Potato Salad (Corrected)
 
 Recipe By     : From Gourmet Magazine, July 1997
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        sweet potatoes
      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 coriander leaves
 
 Boil (simmer) potatoes 15-30 minutes in salted water, and rinse under cold
 water to cool. With a sharp knife peel potatoes and cut crosswise into
 1/2-inch-thick 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.