Grilled Sweet Potato Salad
Grilled Sweet Potato Salad is a bright, flavorful side that brings together sweet, tangy, and savory notes in every bite. Tender grilled sweet potatoes are tossed in a creamy mustard-honey dressing with a hint of lemon for a fresh, balanced finish. Crisp green onions add a light bite, while feta, pistachios, and dried cranberries bring creamy, crunchy, and sweet layers of texture. It’s a colorful, satisfying dish that works just as well for cookouts as it does for weeknight meals.
Recipe - Shreveport #24
Grilled Sweet Potato Salad
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3 medium sweet potatoes, sliced lengthwise into 1/4-inch thick slices
2 Tbs canola oil
2 green onions
2 Tbs apple cider vinegar
1 Tbs whole-grain mustard
1 Tbs yellow mustard
1 Tbs mayonnaise
1 Tbs honey
1 Tbs lemon juice
1/2 tsp salt
1/2 tsp garlic powder
2 Tbs olive oil
2 Tbs feta cheese, crumbled
2 Tbs pistachios, chopped
2 Tbs dried cranberries, chopped
Directions
- Preheat the grill to medium heat. Toss the sweet potato slices with canola oil. Grill for 4 to 6 minutes per side until fork-tender. Add the green onions to the grill alongside the sweet potatoes to lightly char. Remove potatoes and onions. Let them cool completely.
- In a small bowl, whisk together the apple cider vinegar, mustards, mayonnaise, honey, lemon juice, salt and garlic powder. Slowly whisk in the olive oil until smooth.
- Chop the grilled green onions. Combine them in a bowl with the sweet potatoes. Drizzle with the dressing. Gently toss to coat.
- Transfer the potato salad to a serving dish. Top with the crumbled feta cheese, chopped pistachios and dried cranberries before serving.
Nutritional Information
Per Serving: Calories: 290, Fat: 19 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 560 mg, Carbohydrates: 28 g, Fiber: 4 g, Protein: 3 g.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- Preheat the grill to medium heat. Toss the sweet potato slices with canola oil. Grill for 4 to 6 minutes per side until fork-tender. Add the green onions to the grill alongside the sweet potatoes to lightly char. Remove potatoes and onions. Let them cool completely.
- In a small bowl, whisk together the apple cider vinegar, mustards, mayonnaise, honey, lemon juice, salt and garlic powder. Slowly whisk in the olive oil until smooth.
- Chop the grilled green onions. Combine them in a bowl with the sweet potatoes. Drizzle with the dressing. Gently toss to coat.
- Transfer the potato salad to a serving dish. Top with the crumbled feta cheese, chopped pistachios and dried cranberries before serving.