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circle-smallAll RecipesVeggies

Recipe by Jamie Purviance

Creamy Grilled Sweet Potato Salad

  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Chilling Time

    2 h

  • Grilling Time

    20 to 25 mins

  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Chilling Time

    2 h

  • Grilling Time

    20 to 25 mins

the 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

Special Equipment

  • perforated grill pan

Instructions

  • 01 Prepare the grill for direct cooking over medium-low heat (about 350°F) and preheat a perforated grill pan for about 10 minutes.
  • 02 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.
  • 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