Mexican Grilled Sweet Potatoes

Comments:

This is a great new twist on the ever popular grilled potato.  The Spanish influence on our society is rich in flavor diversity.  This will go great with your fajitas!

3 sweet potatoes left unpeeled

1/4 cup virgin olive oil
1/4 cup finely chopped fresh cilantro
2 teaspoons finely grated lime zest
1 teaspoon finely grated orange zest
Pinch of cayenne pepper as your palate can stand
Freshly ground pepper as desired
Kosher salt as desired

ParBoil your potatoes.  ParBoiling is placing the potatoes in a pot of hot water and boiling until they are fork-tender.  Allow them to cool. Once cooled, slice each lengthwise into either long pieces.  Mix all of your ingredients together.

When ready, start your grill and heat to a medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.

While cooking the potatoes over the medium heat, occasionally brush each potato wedge 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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