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.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary

31 mins
Serves 6 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium heat.

  • 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.

  • 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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Nutrition Facts

192 calories; fat 4.8g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.5g; protein 2.8g; carbohydrates 35.4g; fiber 5.4g; iron 1.2mg; sodium 256mg; calcium 59mg.