Grilled Sweet Potato Salad

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)
Recipe from Oxmoor House

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Recipe Time

Total: 31 Minutes

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.8g
  • Carbohydrate: 35.4g
  • Fiber: 5.4g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 256mg
  • Calcium: 59mg


  • 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


  1. 1. Preheat grill to medium heat.
  2. 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. 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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