Place the whole sweet potatoes in a large pot and cover with cold water. Bring water to a boil and simmer for 25-30 minutes until the sweet potatoes are just tender. (You really don’t want them to be mushy or they will fall apart on the grill. They should feel slightly resistant when you pierce them with tip of a sharp knife.)
Strain your sweet potatoes and place them in a bowl of cold water to stop the cooking. When cool enough to handle, remove the skins from your sweet potatoes (they should peel right off) and slice each potato on a slight diagonal into ½ inch rounds.
Drizzle your sweet potato rounds with olive oil and season them with salt. Place sweet potatoes on the grill over medium heat. Grill your sweet potatoes uncovered for 6-8 minutes on each side or until they are very tender and have some badass grill marks. Remove from the grill.
In a small bowl, combine all of the ingredients for the dressing. Pour dressing over the grilled sweet potatoes and serve. Wassup, Grill Master Flex?