Grilled Sweet Potatoes with Lime Cilantro Vinaigrette and Coconut Milk

Serves 8

4 lb sweet potatoes (8, preferably long)
1/4 cup fresh lime juice
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup olive oil
1/4 cup chopped fresh cilantro
3 kaffir leaves, julienned
1/2 cup coconut milk

• Cover potatoes with water in a large pot, then bring to a boil.  Simmer 15-20 minutes or until just tender, shock in cold water.
• Drain well, when cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
• Prepare the grill for cooking.
• Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking.  Whisk in cilantro, add warm coconut milk.
• When fire is hot, grill potatoes uncovered, turning, until potatoes are just cooked through, 3-6 minutes total.
• Serve potatoes warm or at room temperature, drizzled with vinaigrette and coconut milk.