Grilled Sweet Potato Salad
Sweet potatoes along with red bell peppers and balsamic vinegar make up this delicious salad recipe.
20 min.prep time
35 min.total time
1 pound (about 3 small) orange sweet potatoes, peeled, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 small (1/2 cup) red bell pepper, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
2 tablespoons fully cooked real bacon bits*
Heat gas grill on medium or charcoal grill until coals are ash white. Place sweet potatoes, onion and red pepper onto 12-inch length of heavy-duty aluminum foil. Dot top of vegetables with small pieces of softened butter. Top with another 12-inch length of foil. Seal edges of foil by folding over twice.
Place aluminum foil packet onto grill. Grill, turning once, until potatoes are tender (15 to 20 minutes).
Carefully open packet; spoon vegetables into serving bowl. Add all remaining ingredients; gently toss to coat. Serve warm or at room temperature.
*Substitute 2 slices bacon, cooked, crumbled.
Sweet potatoes are found in two varieties. A pale-skinned variety and a darker-skinned variety sometimes incorrectly called a yam. Pale sweet potatoes have a thin yellow skin and pale yellow flesh. They are not sweet and moist like the darker orange-skinned variety which has orange flesh.