To save time, you could also cook the pumpkin seeds in a skillet directly on the grill.
3 medium sweet potatoes (2 pounds)
5 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/4 cup fresh lime juice
2 tablespoons warm water
2 teaspoons honey
Dash of hot sauce (optional)
1 jalapeño pepper, seeded and minced
3 cups shredded Napa cabbage
1 cup sliced red onion
1/3 cup pumpkin seeds, toasted
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
How to Make It
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.