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1
Place the sweet potatoes in a large pot of heavily salted water and bring to a boil over high heat.
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2
Reduce the heat to medium and simmer until a paring knife can easily be inserted, about 20 to 30 minutes.
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3
Drain the sweet potatoes in a colander in the sink and let cool slightly, about 10 minutes.
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4
Transfer to a baking sheet or large plate and arrange in a single layer.
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5
Refrigerate until cool, at least 1 hour.
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6
Meanwhile, heat the oil in a small frying pan over medium heat until shimmering.
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7
Remove the pan from heat, add the cumin and cayenne, and stir to combine.
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8
Set aside to cool.
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9
Combine the sour cream, lime zest, and lime juice in a small bowl.
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10
Taste and season with salt and pepper as needed; refrigerate until ready to use.
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11
When the sweet potatoes are ready, heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
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12
Meanwhile, halve the sweet potatoes lengthwise.
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13
Cut the halves lengthwise into 1/2- to 3/4-inch-thick wedges and place in a single layer on a baking sheet.
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14
Stir the oil mixture to reincorporate the spices.
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15
Brush the cut sides of the potato wedges with the oil mixture and season generously with salt and pepper.
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16
When the grill is hot, rub the grates with a towel dipped in vegetable oil.
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17
Place the sweet potato wedges on the grill in a single layer and cut-side down, cover the grill, and cook until grill marks appear, about 2 to 3 minutes.
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18
Flip the wedges to the other cut side, cover the grill, and cook until grill marks appear, about 2 to 3 minutes more.
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19
Transfer to a serving platter, dollop with the sour cream mixture, and sprinkle with the cilantro.
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20
Serve immediately.
