Grilled Sweet Potato Salad
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’ll char quickly. So slice carefully, and keep an eye on the grill.

Cilantro-Lime Vinaigrette
1 tsp. grated or minced lime zest
3 Tbs. fresh lime juice
1 Tbs. white wine vinegar
¼ cup extra virgin olive oil
2 Tbs. chopped cilantro
2 cloves garlic, minced
Salt to taste
Sweet Potatoes
2 lb. sweet potatoes, peeled and sliced 3/8-inch thick
1 red bell pepper, diced
2 scallions, white and tender green parts, sliced
3 Tbs. orange, mango or pineapple juice
Salt and freshly ground black pepper to taste

- Prepare medium-low charcoal fire, or preheat gas grill (or broiler).
- To make Cilantro-Lime Vinaigrette: Combine lime zest, juice and vinegar in large bowl. Whisk in oil until completely blended. Stir in cilantro, garlic and salt.
- To make Sweet Potatoes: Add potato slices to vinaigrette, and let marinate a few minutes. Using slotted spoon, transfer potato slices to grill. Turn occasionally, basting with remaining vinaigrette, and cook until tender when pierced with fork, 10 to 15 minutes.
- Return grilled potatoes to vinaigrette. Add red pepper, scallions, juice, salt and pepper; toss gently. Serve immediately.

PER SERVING: 270 CAL; 3G PROT; 14G TOTAL FAT (2G SAT. FAT); 34G CARB; 55MG SOD; 6G FIBER; 13G SUGARS
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