Grilled Sweet Potato Salad


  • 1/4 cup olive oil
  • 2 Tbsp. lime juice
  • 1 garlic clove, minced
  • 1 tsp. chopped seeded jalapeno pepper, optional
  • 1 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. pepper
  • 2 large sweet red peppers
  • 1-1/2 lbs. medium sweet potatoes, peeled and cut into 1/2-inch slices
  • 2 celery ribs, thinly sliced
  • 3 green onions, thinly sliced
  • 1/3 cup minced fresh cilantro


For dressing, in a small bowl, whisk the first seven ingredients; shake well and set aside.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill red peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. Immediately place peppers in a large bowl; cover and let stand for 15 minutes.

Meanwhile, in a shallow bowl, drizzle sweet potato slices with 2 tablespoons dressing; toss to coat. Set remaining dressing aside. Arrange potato slices on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-6 minutes on each side or until tender. Cut into bite-size pieces.


Peel off and discard charred skin from peppers; seed and coarsely chop. In a large bowl, combine the potatoes, peppers, celery, onions, and cilantro. Whisk the reserved dressing; pour over salad and toss to coat. Serve at room temp

Taste of Home Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Taste of Home Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 3/4 cup equals 130 calories,

Servings: 8
Time:30 Minutes Preparation Time
20 Minutes Cooking Time

Source: Taste of Home

By LRP from LWL, MA


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August 23, 2010 Flag
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  • 2 lb. sweet potatoes cut into 3/4-inch pieces
  • 2 medium sweet onions cut into 1/2-inch wedges
  • 1 can of sliced peaches
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  • 1 red bell pepper cut into 3/4-inch pieces
  • 1/4 cup olive oil
  • 2 tsp. lime juice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • Pinch cayenne
  • 1/3 cup chopped peanuts
  • 1/4 cup chopped cilantro


Preheat a grill. In a large bowl, combine the potatoes, onions, peaches, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly. Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.

Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve.

*Alternately, preheat the oven to 450 degrees F. Place the potato-peach package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.

Recipe courtesy of Emeril Lagasse. To see his original recipe, follow the link below.

By LRP from LWL, MA

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