Creamy Grilled Sweet Potato Salad .
Preparation & Cooking Time: Prep time: 20 minutes | Chilling time: at least 2 hours | Grilling time: 20 to 25 minutes | Special equipment: perforated grill pan
Serves: 6-8
Ingredients
Recipe by Jamie Purviance
Method
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Prepare the grill for direct cooking over medium-low heat (about 350°F) and preheat a perforated grill pan for about 10 minutes.
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Cut each sweet potato lengthwise in half, and then cut each half into ¾-inch slices. In a bowl whisk the oil, salt, and pepper and add the potato slices. Toss to combine.
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Spread the potatoes in a single layer on the grill pan and grill over direct medium-low heat, with the lid closed, until quite tender when pierced with the tip of a knife, 20 to 25 minutes, turning once or twice. Remove from the grill and cool to room temperature.
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Meanwhile, in a large bowl whisk the yogurt, mayonnaise, vinegar, and mustard. Cover and refrigerate until needed.
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Add the cooled potatoes and chives to the bowl with the yogurt mixture. Gently stir to combine. Cover and refrigerate for at least 2 hours. Serve chilled.