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Grilled Sweet Potato Salad

Grilled Sweet Potato Salad

There is nothing more “Louisiana” than sweet potatoes. We eat them baked, boiled, smashed, grilled, in gravies and casseroles—you name it.

Instructions

1. Preheat a grill to medium-high and the oven to 350°F.

2. Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then
place the potatoes on the grill and cook until nice grill
marks develop, 2 to 3 minutes on each side.

3. Transfer the potatoes to a baking sheet, place it in the oven, and bake until they are tender enough to easily pierce with a fork, 20 to 25 minutes. Remove from the oven and set aside to cool to room temperature.

4. Arrange the sweet potato slices on a platter, and drizzle the remaining 1⁄4 cup olive oil and the lime juice over them. Sprinkle with the cilantro, red onion, and cheese, and serve.

Yield: 4 to 6 servings

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1⁄2-inch-thick rounds
  • 1⁄4 cup plus 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 1⁄2 tablespoons freshly squeezed lime juice, or more to taste
  • 1 1⁄2 tablespoons roughly chopped fresh cilantro
  • 1⁄4 cup very thinly shaved red onion
  • 1 1⁄2 tablespoons crumbled Cotija cheese (or other mild crumbly cheese, such as farmer’s cheese)

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