Grilled Sweet Potatoes

Prepare the Vegetables - Wash, scrub, and dry the sweet potatoes. Keep the skin on, or if desired, peel it off. Cut into ½-inch thick slices on a bias or into discs. Alternatively, cut into 1-inch thick wedges to make grilled sweet potato fries.
Season the Potatoes - Brush both sides with olive oil. Evenly season with salt and pepper.
Grill the Potatoes - Preheat the grill or a stovetop grill pan over medium-high heat between 375 to 400°F (160 to 204°C). Clean the grates and grease with olive oil. Place the potato slices on the grill at a 45-degree angle to the grates. This will give a lovely char mark pattern and prevent the pieces from falling through the grates.
Lightly press down on the pieces to make contact with the grates. Cover and cook until golden brown lines form, about 5 to 8 minutes. Flip, cover, and cook until tender but not mushy, about 5 to 8 minutes. Transfer to a sheet pan or serving dish.
Make the Dressing - In a medium bowl, combine lime zest, lime juice, cilantro, garlic, mustard, salt, and pepper. Gradually whisk in olive oil until a lightly thickened emulsion forms—season to taste.
To Serve - Drizzle some of the dressing over the warm potatoes. Use tongs to turn and evenly coat. Serve the remaining sauce on the side.