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Grilled Sweet Potato Salad

Photo: Oxmoor House
Total time 31 mins
Yield Serves 6 (serving size: 3/4 cup)
Cooking the sweet potatoes on a grill retains vitamins that would be lost if they were boiled, and gives them a crisp, charred edge that contrasts with the sweet interior. Tossing them with the lemon-olive oil dressing brightens the flavor.


  • 3 large sweet potatoes (2 1/4 pounds)
  • Cooking spray
  • 6 green onions
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper

Nutrition Information

  • calories 192
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.5 g
  • protein 2.8 g
  • carbohydrate 35.4 g
  • fiber 5.4 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 256 mg
  • calcium 59 mg

How to Make It

  1. Preheat grill to medium heat.

  2. Peel sweet potatoes, and cut diagonally into 1/2-inch-thick slices. Place sweet potato slices on grill rack coated with cooking spray; grill 18 minutes or until tender, turning once. Place onions on grill rack during last 2 minutes of cook time; cook onions 2 minutes or until browned and tender, turning once. Cut onions into 2-inch pieces.

  3. Combine olive oil and next 4 ingredients (through red pepper) in a large bowl, stirring with a whisk. Add sweet potato and onions; toss well.

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