Grilled Sweet Potato Salad
By Alli BerkeyPublished on June 21, 2017
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
1 small red onion, sliced into ½-inch-thick rounds3 tablespoons lime juice (2 limes), plus lime wedges for serving2 tablespoons honey 1 teaspoon minced canned chipotle chile in adobo sauce ½ teaspoon ground cumin Salt and pepper ⅓ cup vegetable oil 2 ½ pounds sweet potatoes, peeled and cut into ½-inch-thick rounds1 (13 by 9-inch) (13 by 9-inch) disposable aluminum pan 2 ounces feta cheese, crumbled (½ cup)3 scallions, sliced thin on bias¼ cup coarsely chopped fresh cilantro
Before You Begin
Buy medium-size sweet potatoes, 2 to 3 inches in diameter, because they’ll fit neatly in the disposable aluminum pan.
Instructions
- Thread 1 toothpick horizontally through each onion round. Whisk lime juice, honey, chipotle, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Slowly whisk in oil.
- Toss potatoes, onion rounds, 1/4 cup vinaigrette, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in separate bowl. Place onion rounds in bottom of disposable pan, layer potatoes over top, then pour in any remaining liquid from bowl. Cover disposable pan tightly with aluminum foil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium. Adjust burners as needed to maintain grill temperature around 400 degrees.
- Clean and oil cooking grate. Place disposable pan on grill. Cover grill and cook until vegetables are tender, 20 to 25 minutes, shaking disposable pan halfway through cooking to redistribute potatoes. Remove disposable pan from grill.
- Place vegetables on cooking grate. Cook (covered if using gas) until lightly charred and tender, 2 to 4 minutes per side. Transfer vegetables to platter. Remove toothpicks from onion rounds and separate rings. Pour remaining vinaigrette over vegetables and toss to coat. Sprinkle feta, scallions, and cilantro over top. Serve with lime wedges.
Time
1½ hoursYield
Serves 4 to 6Ingredients
1 small red onion, sliced into ½-inch-thick rounds
3 tablespoons lime juice (2 limes), plus lime wedges for serving
2 tablespoons honey
1 teaspoon minced canned chipotle chile in adobo sauce
½ teaspoon ground cumin
Salt and pepper
⅓ cup vegetable oil
2 ½ pounds sweet potatoes, peeled and cut into ½-inch-thick rounds
1 (13 by 9-inch) (13 by 9-inch) disposable aluminum pan
2 ounces feta cheese, crumbled (½ cup)
3 scallions, sliced thin on bias
¼ cup coarsely chopped fresh cilantro
Ingredients
1 small red onion, sliced into ½-inch-thick rounds
3 tablespoons lime juice (2 limes), plus lime wedges for serving
2 tablespoons honey
1 teaspoon minced canned chipotle chile in adobo sauce
½ teaspoon ground cumin
Salt and pepper
⅓ cup vegetable oil
2 ½ pounds sweet potatoes, peeled and cut into ½-inch-thick rounds
1 (13 by 9-inch) (13 by 9-inch) disposable aluminum pan
2 ounces feta cheese, crumbled (½ cup)
3 scallions, sliced thin on bias
¼ cup coarsely chopped fresh cilantro
Ingredients
1 small red onion, sliced into ½-inch-thick rounds
3 tablespoons lime juice (2 limes), plus lime wedges for serving
2 tablespoons honey
1 teaspoon minced canned chipotle chile in adobo sauce
½ teaspoon ground cumin
Salt and pepper
⅓ cup vegetable oil
2 ½ pounds sweet potatoes, peeled and cut into ½-inch-thick rounds
1 (13 by 9-inch) (13 by 9-inch) disposable aluminum pan
2 ounces feta cheese, crumbled (½ cup)
3 scallions, sliced thin on bias
¼ cup coarsely chopped fresh cilantro
Why This Recipe Works
To bring together two summer traditions—potato salad and grilling—we used the grill to both steam and char sweet potatoes, so all the cooking was done outside. We first tossed the potatoes with a spiced vinaigrette in a disposable aluminum pan; the vinaigrette generated steam and helped cook the potatoes through while also seasoning them. Once the potatoes were steamed, we transferred them from the pan to the hot cooking grate to give them some flavorful char. Threading toothpicks through the onion rounds kept them intact and prevented them from falling through the grate during cooking.
Before You Begin
Buy medium-size sweet potatoes, 2 to 3 inches in diameter, because they’ll fit neatly in the disposable aluminum pan.
Instructions
- Thread 1 toothpick horizontally through each onion round. Whisk lime juice, honey, chipotle, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Slowly whisk in oil.
- Toss potatoes, onion rounds, 1/4 cup vinaigrette, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in separate bowl. Place onion rounds in bottom of disposable pan, layer potatoes over top, then pour in any remaining liquid from bowl. Cover disposable pan tightly with aluminum foil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium. Adjust burners as needed to maintain grill temperature around 400 degrees.
- Clean and oil cooking grate. Place disposable pan on grill. Cover grill and cook until vegetables are tender, 20 to 25 minutes, shaking disposable pan halfway through cooking to redistribute potatoes. Remove disposable pan from grill.
- Place vegetables on cooking grate. Cook (covered if using gas) until lightly charred and tender, 2 to 4 minutes per side. Transfer vegetables to platter. Remove toothpicks from onion rounds and separate rings. Pour remaining vinaigrette over vegetables and toss to coat. Sprinkle feta, scallions, and cilantro over top. Serve with lime wedges.
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