This Grilled Sweet Potato Salad with Minty Lime Dressing and Crispy Farro is a summer recipe winner! Ready in under 20 minutes, it's a perfect pack-along recipe for a picnic or summer cookout.
Details for this Grilled Sweet Potato Salad Recipe
If you're never tried grilling sweet potatoes, you're in for a treat! Very similar to sweet potato fries, these wedges have a soft and smoky quality that is the perfect complement to a bright and creamy salad dressing. Even better: the ingredients called for here are incredibly flexible and can adapt to what you have on hand. Out of mint? Use parsley or cilantro! Without yogurt? Tahini is an excellent substitute!
Equipment Needed
- Unsurprisingly, a grill is recommended for this recipe. However, if you are without access to one, no need to worry. You can mimic the effect with a grill pan on the stovetop. Furthermore, you can also cook these sweet potatoes in the oven (instructions for that are listed in the recipe notes)
- I recommend also having a blender on hand to whip up the minty lime dressing. If you do not have one, this can certainly be mixed by hand provided that the mint is chopped finely.
- The usual tool of a sharp chef's knife is also recommended. Potatoes can be tricky to cut with a dull knife, it's much safer to use one that is nice and sharp!
How to Make the Perfect Yogurt Dressing
When brainstorming flavor combinations for this dish, I knew I wanted mint and lime to be key components. Both of these flavors scream "summer" to me and I figured their sharper flavors would really brighten up potatoes. To make minty-lime dressing, simply blend 1 cup of nondairy yogurt with the juice of a lime, some cayenne or red pepper flakes, some chopped mint, salt, pepper, and water. That's it! No oil is needed (as the potatoes are grilled with a bit of oil to keep them from sticking to the grates.
What kind of vegan yogurt is best for the salad dressing?
I have sampled a number of vegan yogurts and can honestly say there is a wide spectrum of both flavor and quality. Personally (non-sponsored), my favorite vegan yogurt is made by Culina. The brands Kite Hill and Oatly are both solid choices as well. Since we are adding water here to thin the dressing, a thick texture is not essential. Any unsweetened, plain dairy-free yogurt with a coconut, oat milk, or almond base will work perfectly.
Grilled Sweet Potato Salad FAQ
Depending on how thick you cut the slices, sweet potato wedges will take 4-6 minutes, per side, to cook over high heat on a grill. Be sure to monitor them as they cook, since burnt sweet potato flesh is one of the grossest flavors out there.
Nope! Keeping the peel on actually helps the pieces stay in tact while over the coals.
Any neutral, high-heat oil is a good choice for grilling. I prefer avocado oil as it does not really have a flavor and can withstand high temperatures. Try to avoid extra virgin olive oil when cooking with heat.
Wash but do not peel the potatoes. With a sharp knife, slice into 1-inch wide strips that will not fall through the cracks of your grill.
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How to Make Crispy Farro
Crispy farro is an excellent salad topper and a more exciting way to add crunch to a recipe (though I still love nuts!). To prepare, add ½ cup cooked to a lined baking sheet and toss with 1 TBS neutral oil. Spread it in a flay layer and broil in the oven for about 5 minutes, until you hear small popping noises. Remove and let cool (it will harden more out of the oven). It can burn easily, so keep an eye on it! It will last in a stored container in the fridge for a while and is a versatile way to add crunch to many meals.
I hope you love this recipe! As always, if you try it, please let me know in the comments!
Other Fruit and Vegetable Grilling Recipes to Try Next
Grilled Cabbage with Charred Dates and Tahini
Grilled Veggie Party Sub with Sun Dried Tomato Pesto
Grilled Peaches with Cinnamon Sugar Crispies
Grilled Sweet Potato Salad
Ingredients
For grilled sweet potatoes:
- 2 lbs sweet potatoes about 5 small/medium
- Avocado oil or other neutral, high-head oil
- Salt and pepper
- 2 teaspoon cumin optional
For Chili Lime Yogurt Dressing:
- 1 cup plain vegan yogurt like Kite Hill
- Juice of one medium lime
- ½ teaspoon cayenne pepper or red pepper flake (optional if you don't like spice)
- ¼ cup chopped parsley cilantro, or mint
- Salt and pepper
For salad base:
- ½ cup leftover cooked farro cooked rice, or nuts/seeds of choice
- 1 TBS avocado oil
- ½ cup fresh mint leaves
Instructions
- Begin by washing the sweet potatoes (no need to peel). Slice them into medium sized wedges about 1-2 cm wide, trying to get each in a relatively similar size and shape. Add to a large bowl and drizzle with a few TBS of neutral oil, tossing to coat. Sprinkle on 1 teaspoon salt, few twists of black pepper, and cumin if using.
- Heat a grill to high (if you do not have access to a grill, see notes). Lay sweet potatoes down on grates and let cook for 4-6 minutes, until char marks form. Flip and cook a few more minutes on the other side. You want to ensure they are fully cooked through, and depending on their specific positioning on the grill this could take some time.
- While sweet potatoes are cooking, add yogurt, lime juice, cayenne/red pepper, chopped herbs, and a pinch of salt and pepper to a blender. Add some water to thin to your liking. I normally add at least ½ cup water to get something nice and saucy (which helps coat the potatoes later). Set aside.
- If you're making crispy farro, add it to a lined baking sheet and toss with neutral oil. Broil in the oven for about 5 minutes, until you hear small popping noises. Remove and let cool (it will harden more out of the oven). If you are using nuts, coat with a bit of oil until lightly browned and fragrant - about 5-7 minutes. They can burn easily! Set aside.
- To assemble salad, plate sweet potatoes on a platter and drizzle with dressing to coat (you may have some left over). Sprinkle crispy farro on top and then add chopped herbs. Serve immediately. Store any leftovers in a sealed container in the fridge for a few days.
Tina says
So quick & tasty! Thanks very much!
Emily says
Thank you for reading and trying it, Tina!