| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Sweet potatoes |
| 1/4 |
c |
Olive oil |
| 1 |
t |
Salt |
| 1 |
t |
Ground cumin |
| 1 |
|
Scallion |
| 2 |
t |
Fresh lime juice |
|
|
Lime wedges |
| 1/4 |
c |
Fresh coriander leaves |
INSTRUCTIONS
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. Recipe by: From Gourmet Magazine, July
1997 Posted to MC-Recipe Digest V1 #748 by C4 <c4@groupz.net> on Aug
19, 1997
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”