• 2 pounds japanese sweet potatoes, scrubbed
• 2 tablespoons olive oil
• 1 tablespoon kosher salt

Coat clean and dry potatoes in oil and then salt. Preheat your grill to low and lay potatoes directly on lowest grill grates or on briquettes. Check and turn potatoes every 10-15 minutes until they are soft throughout with a crispy skin, about 45 minutes. Be sure not to burn them.

• 6 tablespoons unsalted butter
• 3 tablespoons lime juice

Melt butter in a saucepan over medium low heat. Once melted turn heat to medium high. Once butter is sizzling swirl pan until brown bits form and butter smells nutty. Remove from heat immediately and transfer to a large shallow bowl. Let cool 5 minutes and add lime juice.

Toss cooked potatoes in lime brown butter and allow to sit, tossing occasionally

• 1/2 cup roasted shelled pistachios
• 1/3 cup roasted almonds
• 1/4 cup mixed white and black sesame seeds
• 1 tablespoon fennel seeds
• 2 teaspoons coriander seeds

Heat a small sauté pan over medium heat.  add all 4 types of seeds, lower heat to medium low and toss constantly for 2 minutes until aromatic. Do not burn, add seeds to high power blender and pulse 5-8 times until slightly pulverized. Add nuts and pulse again until a rough powder forms.  Sprinkle dukkah over potatoes, toss and sprinkle more after plating as garnish. Finally top with micro cilantro.