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Cut the sweet potatoes lengthwise into long wedges of even thickness; I make four wedges from the slim ones and six from the thicker ones.
Steam the sweet potato wedges for 8 to 10 minutes, until just tender when tested with the tip of a knife. (This can be done the day before; let cool, arrange in layers in an airtight container, and refrigerate.)
In a bowl, combine the almonds, olives, shallot, cilantro, lemon zest, and ½ teaspoon sea salt. Add the olive oil and stir to combine. (This can be done the day before, but don't add the cilantro until the last moment to preserve its freshness. Cover and refrigerate.)
Heat up the grill or an indoor griddler to medium-high heat (I set my griddler to 220° or 430°F, its maximum setting).
In a bowl, combine the lemon juice and cooking oil, and use this to brush the cut sides of the sweet potato wedges. Sprinkle with salt.
Place on the grill, one cut side down, for 3 to 5 minutes, until you get nice grill marks. Flip the wedges to the other cut side and grill until you get the grill marks you want.
Transfer to a serving dish, sprinkle with the black olive and almond condiment, and serve, hot or at room temperature.