To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes. We played around a bit with this recipe, after thinking we had “discovered” the wonderful combination of lime, cilantro, and sweet potatoes, only to find out many others have made a similar discovery. It’s a great combination! You can substitute lemon juice for the lime, lime is better but lemon juice will work. And you can substitute parsley for the cilantro, especially if you are one for whom cilantro tastes like soap. Otherwise stick with the cilantro, in our opinion, it just works better here than the parsley. We’ve also tried adding some minced garlic to the dressing, but I prefer it without it.
1/4 cup finely chopped fresh cilantro (including tender stems) 1 teaspoon lime zest or lemon zest 2 tablespoons fresh lime or lemon juice 1/4 cup extra virgin olive oil Pinch salt
Grilled Sweet Potato Salad - from Kalyn’s Kitchen Grilled Sweet Potatoes with Maple Vinaigrette - from Confections of a Foodie Bride Spicy Sweet Potato Wedges - from Smitten Kitchen
