If we’re not Facebook friends (why not, by the way?) you might have missed my post this weekend about our menu. Your loss. Because what a menu it was! It included these:
I know. Totally drool worthy right?
I can’t claim them. They were foodnetwork.com finds. And though I can’t claim them as my own, I can most certainly showcase them, right?
Here’s the recipe:
3 unpeeled sweet potatoes
2 teaspoons finely grated lime peel
pinch of cayenne pepper
1/4 cup canola oil (I used safflower instead)
freshly ground pepper
1/4 cup finely chopped fresh cilantro
Parcook the potatoes by placing scrubbed, unskinned potatoes into a large pot of boiling water and cooking them until they are fork tender.
After letting them cool, slice each potatoes lengthwise into eighths.
Mix 1 T. kosher salt, lime peel and cayenne in a small bowl. Brush the wedges with oil and season with salt and pepper mixture. Grill until golden brown on all sides (skin included) and just cooked through, about 1.5 minutes per side. Transfer to a platter and season immediately with salt and cilantro.