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Kalyn's Kitchen

Grilled Sweet Potato Salad

Grilled Sweet Potato Salad is bumped up with creamy Feta Cheese, and this is a perfect meatless salad when you want something that’s a bit special!  

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Grilled Sweet Potato Salad image of finished salad in bowl

I haven’t always been a big fan of sweet potatoes. In fact I only started liking them after I realized they had lots of recipe possibilities besides the brown-sugar-and-marshmallow topped sweet potato casserole I’d known as a kid.

I’m not sure where I got the idea for this Grilled Sweet Potato Salad but grilling thick slices of sweet potatoes and using them in a potato salad with vinaigrette dressing, green onions, Feta, basil and thyme, created a salad that was so good, and leftovers were tasty, even after a few days in the fridge. It took me two tries to come up with a combination that seemed just right but we loved the final version of this salad!

If you live in the U.S., the red sweet potatoes I use in this recipe may well be called “yams” or “sweet yams” in your grocery store, but they are really orange-flesh sweet potatoes! Many people are confused about the difference between sweet potatoes and yams, but you can refer your store’s produce guy to Sweet Potatoes vs. Yams at The Library of Congress if they don’t believe you! 


Grilled Sweet Potato Salad process shots collage

How to Make Grilled Sweet Potato Salad:

(This is just a summary of the steps; full recipe below.

  1. Peel sweet potatoes and cut into slices about 3/4 inch thick.
  2. I used a purchased vinaigrette to brush the sweet potatoes before grilling and to toss with the salad. Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) is my favorite low-sugar dressings for grilling vegetables; use any low-sugar vinaigrette you prefer.
  3. Put the sweet potato slices on a baking sheet, then brush both sides with dressing and season with sides with salt and freshly ground black pepper.
  4. Grill the sweet potatoes about 4-5 minutes on first side, then rotate and cook 3-4 minutes on this side. (You can skip the rotating if you don’t care about grill marks.)
  5. Then flip sweet potato slices over and grill 7-8 minutes more on the second side, for a total of 15-20 minutes grilling time. Actual grilling time will depend on the temperature of your grill, and I started checking with a fork after about 12 minutes, and moved the sweet potatoes off the grill as they got tender.
  6. Let sweet potato slices cool for a few minutes, then cut them into cubes and put in salad bowl.
  7. Add the sliced green onions, thin basil strips, and chopped fresh thyme and gently combine with sweet potatoes. Then use as much of the second 1/4 cup of dressing as you need to moisten the salad (you may not need all the dressing.)
  8. Gently stir in the crumbled feta, season to taste with salt and freshly ground black pepper and serve salad at room temperature.

Thumbnail photo for Grilled Sweet Potato Salad with Basil, Thyme, and Feta

Make it a Meal:

This would be delicious with Pinto Bean Salad for a meatless summer meal!

More Tasty Sweet Potato Side Dishes You Might Like:

Roasted Sweet Potatoes and Red Onion with Feta ~ Kalyn’s Kitchen
One Pot Green Lentils with Sweet Potatoes and Kale ~ Rachel Cooks
Sweet Potato Gratin with Goat Cheese, Parmesan, and Thyme ~ Kalyn’s Kitchen
Pressure Cooker Savory Mashed Sweet Potatoes ~ Pressure Cooking Today

Grilled Sweet Potato Salad image of finished salad in bowl

Grilled Sweet Potato Salad

Yield 6 servings
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Grilled Sweet Potato Salad is delicious with the creamy Feta Cheese, basil, thyme, green onion, and a flavorful vinaigrette.

Ingredients

  • 2 large orange-fleshed sweet potatoes (see notes)
  • 1/2 C purchased vinaigrette dressing, divided
  • salt and fresh ground black pepper to taste
  • 1/2 cup thinly sliced green onions
  • 3 T thin chiffonade strips of basil
  • 2 tsp. chopped fresh thyme
  • 1/2 C crumbled Feta (or more)

Instructions

  1. Preheat gas or charcoal barbecue grill to medium-high heat. (You can hold your hand there about 3 seconds at that heat.)
  2. Peel sweet potatoes and cut into slices about 3/4 inch thick.
  3. Lay slices on a cookie sheet, then measure 1/4 cup vinaigrette and brush each side of sweet potatoes with dressing, seasoning each side with salt and freshly ground black pepper after you brush on the dressing.
  4. Grill the sweet potato slices, cooking about 4-5 minutes on first side, then rotating to cook 3-4 minutes on that side.
  5. When you have nice grill marks on the first side (or when sweet potatoes are getting dark on that side) flip the sweet potatoes over and cook about 7-8 minutes more on the second side, or until sweet potatoes feel tender when pierced with a fork.
  6. Total grilling time will be about 15-20 minutes, but I started taking them off the grill as they felt done, and the larger pieces took more time.
  7. Let grilled sweet potato slices cool for 10-15 minutes, then cut into cubes and place in salad bowl.
  8. Add sliced green onions, chiffonade basil strips, and chopped thyme and gently combine with sweet potatoes.
  9. Stir in the other 1/4 cup of vinaigrette, using as much as you need to moisten the salad (you may not need all the dressing, depending on how wet you like your salads.)
  10. Gently stir in the crumbled feta, season salad with salt and freshly ground black pepper to taste, and serve salad at room temperature.

Notes

You need close to 2 lbs. sweet potatoes. The  orange-fleshed sweet potatoes may be called yams in some stores. I used Newman's Own Olive Oil and Vinegar Dressing (affiliate link), use dressing with less than 3 grams of sugar per serving.I had a small container of leftover salad that was in the fridge for 2 days, and it still tasted great, but you may not have any leftovers!

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 415mgCarbohydrates: 15gFiber: 2gSugar: 9gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Grilled Sweet Potato Salad with Basil, Thyme, and Feta would be a great side dish for phase 2 or 3 of the South Beach Diet, and it’s also low-glycemic and gluten-free. If you want less carb, use some grilled zucchini to replace some of the sweet potatoes, but the recipe as written is definitely not low in carbs.

Find More Recipes Like This One:
Use the Grilling Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Grilled Sweet Potato Salad

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    37 Comments on “Grilled Sweet Potato Salad”

  1. I love the sound of this recipe, but I have one problem … NO GRILL.

    Is there a way of using the oven to roast these without adding a lot of fat? I truly would love to try this recipe. Any help would be appreciated.

    Thanks.

  2. I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

    Also, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!

  3. Mary, thanks to you and your sister-in-law both! I loved this when I made it; so glad you guys are enjoying it too.

  4. Amazing recipe! Thanks so much. I shared your blog a few months ago with my sister-in-law and she is the one who discovered this recipe and has been making it this summer, including last night's picnic. I need to finally make it myself. Keep up the good work!

  5. Oh good, so glad you are enjoying it!

  6. I've made this several times this spring/summer and it's fast becoming a family favorite. My son has requested it several times. We love it! Took the recipe on vacation with us so we could have it while away.

  7. I do like the idea of using red bell pepper in this; thanks for sharing that! Glad you enjoyed it.

  8. Ohhh, this was so goooood! I also have a basil plant, and I'm always so excited when I get to use some in a dish. For the dressing I used mirin, red wine, and apricot marmalade, which was reallt good. I'm still in need of a grill, though, but this turned out all right in the oven. Have you ever thought of adding red bell pepper? I did that, and ended up with roasted bell pepper, which I though was marvelous. Thanks for the great salad!

  9. Jenna, so glad you liked it. Sounds like your garden is doing well!

  10. I fired up the old charcoal and made this last night! Delish! Thanks for the recipe! I just shook together some olive oil, balsamic and trader joe's everyday seasoning. Yum! AND I got to use thyme, basil and green onions from my garden!

  11. My husband would love this!

  12. The sweet potato would pair well with the salty feta in this salad!

  13. Carrie, so glad you liked it!

  14. This was absolutely wonderful! Thanks so much for a quick and delicious recipe!

  15. Puttering in the Midwest, probably still pretty good. If you can use garlic, I might add some chopped garlic to the oil, and maybe a little more green onions and basil. Hope it turns out for you with those changes.

  16. Kalyn, I have recently been diagnosed with a IC a condition that effects the bladder and Vinegar is an absolute no no. I was wondering how you thought this would be with an infused olive oil only?

  17. This is one georgous & excellent sweet potato & veggie salad!!

    MMMMMMMMM,…a real delight!