[X]

Home > Recipes > Grilled Sweet Potato and Red Pepper Salad

Grilled Sweet Potato and Red Pepper Salad Recipe

Grilled Sweet Potato and Red Pepper Salad Recipe photo by Taste of Home

Read reviews (10)

Rate recipe

This recipe combines vibrant colors and tastes to create an unusual salad. It's an exciting accompaniment to any entree sizzling on the grill. Try it at your next cookout or picnic. —Irene Eager, Claremont, New Hampshire

This recipe is:

Contest Winning

Diabetic Friendly

[X]

Rate Grilled Sweet Potato and Red Pepper Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Grilled Sweet Potato and Red Pepper Salad Recipe

Prep: 30 min. Grill: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

1/4 cup olive oil
2 tablespoons lime juice
1 garlic clove, minced
1 teaspoon chopped seeded jalapeno pepper, optional
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 large sweet red peppers
1-1/2 pounds medium sweet potatoes, peeled and cut into 1/2-inch slices
2 celery ribs, thinly sliced
3 green onions, thinly sliced
1/3 cup minced fresh cilantro

Directions

For dressing, in a small bowl, whisk the first seven ingredients; set aside.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill red peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. Immediately place peppers in a large bowl; cover and let stand for 15 minutes.
Meanwhile, in a shallow bowl, drizzle sweet potato slices with 2 tablespoons dressing; toss to coat. Set remaining dressing aside. Arrange potato slices on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-6 minutes on each side or until tender. Cut into bite-size pieces.
Peel off and discard charred skin from peppers; seed and coarsely chop. In a large bowl, combine the potatoes, peppers, celery, onions and cilantro. Whisk the reserved dressing; pour over salad and toss to coat. Serve at room temperature. Yield: 8 servings.

Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutritional Facts 3/4 cup equals 130 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 312 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Grilled Sweet Potato and Red Pepper Salad in Country Woman April/May 2009, p32

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Grilled Sweet Potato and Red Pepper Salad

Grilled Sweet Potato and Red Pepper Salad

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 10 reviews

Sort Reviews:

Reviewed on Apr. 08, 2013 by bktenn

Will make again and again

Reviewed on Apr. 04, 2013 by Doeye

I make this salad at least once a month - it is delicious! Usually I broil (or roast) the peppers and potatoes when it's too cold out to grill and the salad still comes out great!

Reviewed on May. 28, 2012 by motheatre

My family loves this and so do I. Shallots are a good addition or sub for the garlic. It's even better the next day if it lasts that long.

Reviewed on May. 14, 2012 by grannysgoodies

to those who don't have a grill, add some smoked paprika to your oil! This stuff is great and you don't have to worry about using liquid smoke.

Reviewed on May. 12, 2012 by LeeBee

I have actually made this twice. My husband & I like it very much and we can both use the healthy aspects. I did not have the cilantro the first time and thought it was still good, but added that when I made it today and it does make a nice flavor.

Reviewed on May. 10, 2012 by hoopertwo

Outstanding! Renamed it Red Bell Yam...Yum! Cut the salt in half but otherwise as written. Served with a marinated NY steak for an amazing meal. Flavor is unique and just delightful.

Reviewed on May. 07, 2012 by fredaevans

"Sounds good but we don't grill is there another way Thanks." Yup, slice up the SP's and add a few (and I do mean just a few) drops of 'Liquid Smoke' added to the oil. Baste the SP pieces with this and with a sheet pan with a cookie cooling rack give them a toast under your oven broiler.

fae

Reviewed on May. 07, 2012 by kunzeda

Sounds good but we don't grill is there another way Thanks

Reviewed on May. 30, 2011 by Northern Girls Rock

By far my favourite salad ever. I have made it a few times & plan on make it a staple with BBQ's this summer. I even enjoy it the next day for lunch! I too cut back on the salt, added a little more garlic and did 1 1/2 the quantity for the dressing. My kids LOVE it too!!!

Reviewed on Jun. 11, 2010 by babyjimmie

This was awesome!!! I would cut back a tad bit on the salt, though. Yummy!!!!! I did not peel off the skins of the red pepper and next time probably would not even bother peeling the sweet potatoes. The skin is good for you!