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Creamy Grilled Sweet Potato Salad


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 tablespoons finely chopped fresh chives

INSTRUCTIONS

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

  • 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.

  • 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.

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