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+ servings
Sweet potato salad in a white bowl

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!

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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


  • 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!