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Grilled Sweet Potato Salad

I’m convinced you can grill pretty much any vegetable and make it taste good, or even better than good. Sweet potatoes are one of my favorite veggies and I got it in my head one day that I wanted to make salad out of them. When I went searching for a sweet potato salad recipe I was so pleased to come across this grilled version from Epicurous. Grilled sweet potato salad…why not?

I first made this salad a couple of summers ago and it has since then made an appearance on my table quite a few times. I’ve served it alongside spicy jerk chicken wings, one of husband’s favorites. It’s a nice way to change things up in the side dish department and its unique and pretty presentation makes it a great addition to any cookout. The way it’s prepared is so fresh and healthy and the naturally sweet flavor of the potatoes really shines alongside the lime, cumin and green onions.

Grilled Sweet Potato Salad
Recipe from epicurious.com

2 1/2 pounds sweet potatoes, peeled
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ground cumin
2-3 scallions, sliced diagonally
2 teaspoons fresh lime juice
lime wedges
handful chopped cilantro

Add your sweet potatoes into a large saucepan and cover with cold salted water by 1 inch. Bring to a simmer, covered, and cook until just tender, about 15 to 30 minutes, depending on size of potatoes. Place potatoes in a a colander and run under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.

In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.

Preheat your grill. Grill potato slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Sprinkle green onion over grilled potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with additional lime wedges and chopped cilantro if desired.

Updated: I just wanted to note to keep an eye on your potatoes as they are boiling, you want them firm and not too soft. But you want to parboil them enough to take the bite out of them so they aren’t completely raw on the grill.

Also, according to one of the reviews on epicurious, the potatoes can be boiled and sliced ahead of time and grilled later.

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