Grilled Sweet Potato Salad
Grilled Sweet Potato Salad is smoky, tender chunks of grilled sweet potato with bacon, crisp veggies and a tangy, sweet bacon dressing. It's a delicious gluten-free summer side dish!
Ingredients
For the Grilled Sweet Potato Salad:
- 2 tablespoons extra virgin olive oil
- 2 lbs. sweet potatoes peeled and cut into 1/2" thick rounds
- salt and pepper to taste
- 4 slices air fryer bacon crumbled (reserve the bacon grease for the dressing); or cook bacon using your preferred method
- 1 large green onion thinly sliced, both white and green parts
- 1 small bell pepper seeded or chopped (I used half red and half yellow)
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon reserved bacon grease
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons dijon mustard
- salt and freshly ground pepper to taste
Instructions
- Preheat the grill to medium high heat.
- In a medium bowl, toss the sweet potato rounds with 1 tablespoon olive oil and a sprinkle of salt and pepper until the potatoes are well coated. Place the potato rounds on the preheated grill and turn the heat down to medium. Grill 5-7 minutes per side or until each side is well charred and the potatoes are tender (the potatoes will appear slightly blistered when they're ready). Remove from heat and set aside.
- Place the olive oil, red wine vinegar, bacon grease, maple syrup, dijon mustard, salt and pepper in small bowl and whisk to combine.
- When the sweet potatoes have cooled slightly, cut them into chunks or slice width-wise and place in a serving bowl. Add the bacon, green onion and bell pepper and toss with the desired amount of dressing. Serve warm or at room temperature. Enjoy!
Notes
- Pro tip: The potato salad may be made a few hours in advance -- just keep the bacon separate to ensure that it retains its crispness.
- This salad would work well with roasted sweet potatoes if you prefer -- just season with salt and pepper!
- Customize this sweet potato salad with your favorite veggies, or make it vegetarian by omitting the bacon.
- If you prefer not to use bacon grease in your dressing, replace it with the same amount of olive oil, or substitute with my red wine vinaigrette.
Nutrition
Calories: 413kcal, Carbohydrates: 53g, Protein: 6g, Fat: 21g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 277mg, Fiber: 8g, Sugar: 15g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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