Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
25 Mins
Total Time
55 Mins
Yield
Serves 6 (serving size: 1 1/3 cups)

To save time, you could also cook the pumpkin seeds in a skillet directly on the grill.

How to Make It

Step 1

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Step 2

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Step 3

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Step 4

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

Ratings & Reviews

Lauren's Review

abbyandchris
August 13, 2015
Made this to go along with the Tequila-Glazed Grilled Chicken Thighs (also Cooking Light) and was blown away by how much flavor was packed into this dish!  Grilled the sweet potatoes over low heat and the grill marks didn't look as good as in the picture, but the method worked nicely.  I would definitely make this again!

mja489's Review

kayakGirl21
February 15, 2014
loved this. We gilled the sweet potato on a weber with wood coals. The flavor was fantastic. It took a little longer than suggested in the recipe, but it wasn't a very hot fire. Served with some sausages we got at the farmer's market and a baguette. Great meal.

jazzwood's Review

Dorseyl
October 31, 2013
Wow! A terrific salad! I cut the two pounds peeled sweet potatoes into 1/2 inch "fries"; tossed with the oil, salt, and pepper; roasted the sweet potatoes on a jelly roll pan in a 425 degree oven for 30 minutes, stirring after 15 minutes. Then I prepared half the recipe as there were just two of us. I used toasted pine nuts instead of the pumpkin seeds. It was so good my husband asked that I make it again the following night as the sweet potatoes were roasted. Finally, he asked if I would prepare it putting the dressing in a separate container so he could take it to work and share with his staff.

bjane1's Review

H2OQueen
October 14, 2013
Enjoyed this salad but the jalapeño gave it a bitter taste. Will try again without the jalapeno and re-evaluate. Tried this again without the jalapeño and made some adjustments... added black beans, grilled the onions, used green cabbage because that is what I had, made the dressing without oil and served in 2 big bowls for a complete dinner for hubbie and me. It was a yummy plant based meal.

abbyandchris's Review

sprky182
July 02, 2013
Great weeknight meal. It is easy to get everything else mixed with the sweet potato is on the grill. Filling and delicious. Use the hot sauce as recommended, so it was spicy - loved that! Will def. make again and again

Suzontheridge's Review

bjane1
February 18, 2013
Tried this recipe to use up some leftover napa cabbage. It is very yummy, I would try adding some avocado to the salad next time just for a change. I was worried about putting in a whole jalapeno pepper but you could hardly taste it so no problem. A nice change for sweet potatoes.

H2OQueen's Review

mja489
January 05, 2013
The flavors were outstanding! Very easy recipe and very healthy. I roasted the sweet potatoes just because I was already roasting vegetables for the week's meals. Worked well - I will definitely make this again.

kayakGirl21's Review

heberhart
September 13, 2012
OMG - so good, a flavor explosion in my mouth. Wasn't sure what to make with it since it seemed like it wouldn't be enough on it's own but also would be so strong in flavors that I wasn't sure what would compliment it. Ended up grilling up some thick cut bone-in Pork chops just seasoned with Salt & Pepper and it was the perfect meal. My husband and I finished the salad with just the two of us because it tasted so good we just couldn't stop eating it.

sprky182's Review

tonikitchen
August 22, 2012
This was very fresh and filling. An unexpected flavor combo that really works.

tonikitchen's Review

jazzwood
August 21, 2012
This is a fantastic and unusual alternative to the same old summer salads. Took this to a potluck and everyone went crazy over it.