Recipe by Bobby Flay
3 sweet potatoes, unpeeled
2 tsps finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
Directions: Parcook the potatoes. Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 Tbsp salt, the lime zest and cayenne pepper in a small bowl.
Brush the potato wedges with the oil and season wtih salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Here's what I started with: