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Recipe From by Jamie Purviance

Creamy Grilled Sweet Potato Salad

  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Chilling Time

    2 h

  • Grilling Time

    20 to 25 min.

People
Serves 6 to 8
Prep Time
20 min.
Chilling Time
2 h
Grilling Time
20 to 25 min.

the Ingredients

20151023095347 Row Sides 24
  • sweet potatoes or jewel yams, each about 450 grams, peeled
  • extra-virgin olive oil
  • kosher salt
  • coarsely ground black pepper
  • 120 milliliters plain Greek yogurt
  • 60 milliliters mayonnaise
  • cider vinegar
  • Dijon mustard
  • finely chopped fresh chives

Special Equipment

  • perforated grill pan

Instructions

  • 01 Prepare the grill for direct cooking over medium–low heat (about 180ºF) and preheat a perforated grill pan for about 10 minutes.
  • 02 Cut each sweet potato lengthwise in half and then cut each half into 2 centimetre slices. In a bowl whisk the oil, salt and pepper and add the potato slices. Toss to combine.
  • 03 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.
  • 04 Meanwhile, in a large bowl whisk the yogurt, mayonnaise, vinegar and mustard. Cover and refrigerate until needed.
  • 05 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.
Ingredients
Instructions