Grilled Sweet Potato Salad

1. 1

   In a large saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.

2. 2

   In a colander drain potatoes and cool to warm.

3. 3

   With a sharp knife peel potatoes and cut cross-wise into 1/2 inch-thick slices.

4. 4

   While potatoes are boiling, prepare grill.

5. 5

   In a small bowl whisk together oil, salt, jalapeno pepper and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.

6. 6

   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.

7. 7

   Thinly slice scallion diagonally and sprinkle over potatoes.

8. 8

   Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes.

9. 9

   Serve potato salad with lime wedges and sprinkle with coriander.

10. 10

    The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.

11. 11

    Therefore, Food Network cannot attest to the accuracy of any of the recipes.

No additional tips available.