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Grilled Sweet Potato Salad

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.

side view of a tray of grilled sweet potato salad with mint and yogurt dressing

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!
tray of grilled sweet potato salad with crispy farro and yogurt dressing in two bowls

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.

minty chili lime yogurt dressing being poured onto sweet potato salad

Grilled Sweet Potato Salad FAQ

How long do you grill sweet potatoes?

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.

Do you need to peel sweet potatoes before grilling?

Nope! Keeping the peel on actually helps the pieces stay in tact while over the coals.

What kind of oil is best for grilling?

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.

How do you slice sweet potatoes for grilling?

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.

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 1/2 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.

vegan grilled sweet potato

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

Easiest Grilled Flatbread

Grilled Cabbage with Charred Dates and Tahini

Grilled Peach Yogurt Bowls

Vegan Grilled Street Corn

Grilled Veggie Party Sub with Sun Dried Tomato Pesto

Grilled Peaches with Cinnamon Sugar Crispies

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overhead shot of a tray of grilled sweet potato salad with minty lime yogurt dressing

Grilled Sweet Potato Salad

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5 from 1 review

  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Grilled Sweet Potato Salad with Minty Lime Dressing and Crispy Farro is a summer winner! Ready in under 20 minutes, it’s a perfect pack-along recipe for a picnic or summer cookout.


Units Scale

For grilled sweet potatoes:

  • 2 lbs sweet potatoes, about 5 small/medium
  • Avocado oil, or other neutral, high-head oil
  • Salt and pepper
  • 2 tsp cumin, optional

For Chili Lime Yogurt Dressing:

  • 1 cup plain vegan yogurt, like Kite Hill
  • Juice of one medium lime
  • 1/2 tsp cayenne pepper, or red pepper flake (optional if you don’t like spice)
  • 1/4 cup chopped parsley, cilantro, or mint
  • Salt and pepper

For salad base:

  • 1/2 cup leftover cooked farro, cooked rice, or nuts/seeds of choice
  • 1 TBS avocado oil
  • 1/2 cup fresh mint leaves


  1. 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 tsp salt, few twists of black pepper, and cumin if using. 
  2. 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. 
  3. 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 1/2 cup water to get something nice and saucy (which helps coat the potatoes later). Set aside.
  4. 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.
  5. 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. 


If using an oven: Preheat it to 400 degrees F and add the sweet potatoes to a lined baking sheet. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American


  • Serving Size: One fourth of recipe
  • Calories: 197.8 calories
  • Sugar: 4.4 grams
  • Sodium: 387.7 milligrams
  • Fat: 9.2 grams
  • Saturated Fat: 1.2 grams
  • Unsaturated Fat: 8 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 26.2 grams
  • Fiber: 4.3 grams
  • Protein: 3.9 grams
  • Cholesterol: 0 milligrams
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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