-3 medium sweet potatoes (2 pounds)
-5 tablespoons extra virgin olive oil, divided
-3/4 teaspoon sea salt, divided
-1/2 teaspoon black pepper, divided
-1/4 cup fresh lime juice
-2 tablespoons warm water
-2 teaspoons honey
-1 jalapeño pepper, seeded and minced
-3 cups shredded cabbage
-1 cup sliced red onion
-1/3 cup pumpkin seeds, toasted
-1/4 cup chopped green onions
-1/4 cup chopped fresh cilantro
-Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
-Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.
-Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.