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Aug 22, 2014

Creamy Grilled Sweet Potato SaladRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh chives
  • 3 sweet potatoes or jewel yams, each about 1 pound

Oil and Spices

  • 0.5 tsp coarsely ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 1 tsp kosher salt

Condiments

  • 2 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • 0.25 cup mayonnaise

Dairy

  • 0.5 cup plain Greek yogurt

Special Equipment

  • perforated grill pan

Ingredients


  • 3 sweet potatoes or jewel yams, each about 1 pound, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely chopped fresh chives

Instructions

  1. Prepare the grill for direct cooking over medium-low heat (about 350°F) and preheat a perforated grill pan for about 10 minutes.

  2. Cut each sweet potato lengthwise in half, and then cut each half into ¾-inch slices. In a bowl whisk the oil, salt, and pepper and add the potato slices. Toss to combine.

  3. Spread the potatoes in a single layer on the grill pan and grill over direct medium-low heat, with the lid closed, until quite tender when pierced with the tip of a knife, 20 to 25 minutes, turning once or twice. Remove from the grill and cool to room temperature.

  4. Meanwhile, in a large bowl whisk the yogurt, mayonnaise, vinegar, and mustard. Cover and refrigerate until needed.

  5. Add the cooled potatoes and chives to the bowl with the yogurt mixture. Gently stir to combine. Cover and refrigerate for at least 2 hours. Serve chilled.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Tony P

Loved it

This is a fantastic recipe. This is a great recipe for low carb dieters.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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