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.

Grilled Sweet Potato Salad

Name: Grilled Sweet Potato Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 lbs sweet potatoes, about 5 small/medium; Avocado oil, or other neutral, high-head oil; Salt and pepper; 2 tsp cumin, optional; 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; 1/2 cup leftover cooked farro, cooked rice, or nuts/seeds of choice; 1 TBS avocado oil; 1/2 cup fresh mint leaves

Description

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.

Ingredients

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

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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 tsp 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 1/2 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.

Notes

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

Nutrition

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