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Grilled Sweet Potato and Red Pepper Salad Recipe

Grilled Sweet Potato and Red Pepper Salad 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
TOTAL TIME: Prep: 30 min. Grill: 20 min. YIELD:8 servings


  • 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


  • 1. For dressing, in a small bowl, whisk the first seven ingredients; set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

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

Reviews for Grilled Sweet Potato and Red Pepper Salad

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bikernut User ID: 5193358 227918
Reviewed Jun. 14, 2015

"Unusual is a good word to describe this salad. The word yummy comes to mind as well! I haven't liked cilantro in anything I've tried so far, so it was omitted. Will make again."

justmbeth User ID: 1196484 143803
Reviewed Aug. 18, 2013

"Awesome! Made as-is."

bktenn User ID: 5229331 98829
Reviewed Apr. 8, 2013

"Will make again and again"

Doeye User ID: 3555196 98828
Reviewed Apr. 4, 2013

"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!"

motheatre User ID: 4906449 180397
Reviewed May. 28, 2012

"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."

grannysgoodies User ID: 6481622 180283
Reviewed May. 14, 2012

"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."

LeeBee User ID: 3648068 113914
Reviewed May. 12, 2012

"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."

hoopertwo User ID: 6637445 163416
Reviewed May. 10, 2012

"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."

fredaevans User ID: 6360805 98788
Reviewed May. 7, 2012

""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.


kunzeda User ID: 1759198 181325
Reviewed May. 7, 2012

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

Northern Girls Rock User ID: 5233049 113897
Reviewed May. 30, 2011

"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!!!"

babyjimmie User ID: 3789314 122580
Reviewed Jun. 11, 2010

"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!"

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