Grilled Sweet Potato Salad

I had planned on making this last night, but couldn't find the recipe that I quickly wrote down on a napkin while sitting at Barnes and Noble. So, I had to run back there today to write it down again. However, this time I came prepared with an actual sheet of paper and a pen. I found it in the Emeril at the Grill cook book. I would have bought it, but there were really only 2 or so recipes that I loved. This is one of them. The other one I wrote down on the back of a receipt and know exactly where it is.

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Anyway, this was a hit in our home. Even Wayne enjoyed it and he doesn't even like sweet potatoes. I think the lime juice and cilantro bring out a whole different flavor. It's pretty yummy!

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2 lbs. sweet potatoes (about 3-4), peeled and cut into 1/2" rounds

1/4 cup + 3 tablespoons olive oil

1 tsp. salt

1/2 tsp. pepper

1 1/2 tablespoons lime juice

1 1/2 tablespoons chopped fresh cilantro

1/4 cup very thinly sliced red onions

2 tablespoons feta cheese

Preheat grill to medium-high and oven to 350 degrees.

Place sweet potatoes in a bowl and add 3 tablespoons olive oil, salt and pepper. Toss well. Place on hot grill until nice grill marks develop, 2-3 minutes per side. Transfer the potatoes to a baking sheet (I set a cooling rack on the baking sheet so that the potatoes wouldn't get all soggy while baking), place it in preheated oven and bake until tender - about 20 minutes. Set aside to cool to room temperature. (I was a little impatient and served it warm...delicious)-

Arrange potato slices on a platter and drizzle the remaining olive oil (I used way less than the 1/4 cup it says to use) then drizzle on the lime juice. Add a little more if needed. Then sprinkle on the cilantro, red onion and feta. Serves 4-6.