Grilled Sweet Potato Salad

Grilled Sweet Potato Salad Recipe
Photo: Oxmoor House
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.

Yield:

Serves 6 (serving size: 3/4 cup)
Total time: 31 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 31 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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