Grilled Sweet Potato Salad
Topped with bacon and balsamic vinegar, this grilled potato salad with red bell pepper pairs perfectly with grilled steak or chicken.
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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
2 tablespoons Land O Lakes® Butter with Canola Oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
2 slices crisply cooked bacon, crumbled
How to make
Heat gas grill on medium or charcoal grill until coals are ash white.
Place sweet potatoes, onion and bell pepper onto 12-inch length of heavy-duty aluminum foil. Dot top of vegetables with Butter with Canola Oil. Season with salt and pepper. 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, 15-20 minutes or until potatoes are tender.
Open packet carefully; drizzle with balsamic vinegar. Gently toss to coat. Sprinkle with crumbled bacon. Serve warm or at room temperature.
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. We recommend orange sweet potatoes for this recipe.
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