Creamy Grilled Sweet Potato Salad

Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Chilling Time

    2 h

  • Grilling Time

    20 to 25 min.

  • Prep Time

    20 min.


the Ingredients

Row Sides 24
  • Completed step 3 sweet potatoes or jewel yams, each about 450 grams, peeled
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon coarsely ground black pepper
  • Completed step 1/2 cup plain Greek yogurt
  • Completed step 1/4 cup mayonnaise
  • Completed step 2 tablespoons cider vinegar
  • Completed step 2 teaspoons Dijon mustard
  • Completed step 2 tablespoons finely chopped fresh chives

Special Equipment

  • perforated grill pan


  • Prepare the grill for direct cooking over medium–low heat (about 180ºF) and preheat a perforated grill pan for about 10 minutes.
  • 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.
  • 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.
  • Meanwhile, in a large bowl whisk the yogurt, mayonnaise, vinegar and mustard. Cover and refrigerate until needed.
  • 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.

Let's Gear Up

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