Introduction
Looking for a delicious twist on traditional potato salad? This Grilled Sweet Potato Salad is a game-changer that combines smoky, caramelized sweet potatoes with fresh, vibrant ingredients. I’ve found that grilling sweet potatoes adds an incredible depth of flavor that you just can’t achieve through other cooking methods. The natural sugars caramelize beautifully on the grill, creating a perfect balance of sweet and savory notes that will have your guests asking for the recipe.
Ingredients
- 3 large sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 red onion, diced
- 1 red bell pepper, chopped
- 1/2 cup fresh cilantro, chopped
- 1/3 cup pepitas (pumpkin seeds)
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the dressing:
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Toss sweet potato chunks with olive oil, salt, and pepper in a large bowl.
- Place sweet potatoes in a grill basket or on a piece of heavy-duty foil with holes poked for ventilation.
- Grill for 15-20 minutes, turning occasionally, until tender and lightly charred.
- While potatoes are grilling, whisk together all dressing ingredients in a small bowl.
- Once potatoes are done, let them cool for 10 minutes.
- Combine grilled potatoes, diced onion, bell pepper, and cilantro in a large bowl.
- Pour dressing over the mixture and toss gently.
- Top with pepitas just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6-8 people
Recipe Notes
Make sure your sweet potato chunks are roughly the same size to ensure even cooking. If you don’t have a grill basket, you can create a makeshift one using heavy-duty aluminum foil – just be sure to create some holes for ventilation. The salad can be served warm or at room temperature, making it perfect for picnics or meal prep. For best results, don’t add the pepitas until just before serving to maintain their crunch.
To make ahead, you can grill the sweet potatoes and prepare the dressing up to a day in advance. Store them separately in the refrigerator, and assemble just before serving. If you’re not a fan of cilantro, fresh parsley makes an excellent substitute. For a spicier kick, try adding a diced jalapeño or a dash of cayenne pepper to the dressing.
Grilled Sweet Potato Salad
Ingredients
- 3 large sweet potatoes peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 red onion diced
- 1 red bell pepper chopped
- 1/2 cup fresh cilantro chopped
- 1/3 cup pepitas pumpkin seeds
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Toss sweet potato chunks with olive oil, salt, and pepper in a large bowl.
- Place sweet potatoes in a grill basket or on a piece of heavy-duty foil with holes poked for ventilation.
- Grill for 15-20 minutes, turning occasionally, until tender and lightly charred.
- While potatoes are grilling, whisk together all dressing ingredients in a small bowl.
- Once potatoes are done, let them cool for 10 minutes.
- Combine grilled potatoes, diced onion, bell pepper, and cilantro in a large bowl.
- Pour dressing over the mixture and toss gently.
- Top with pepitas just before serving.