South Of The Border Grilled Sweet Potato Salad
This grilled sweet potato salad recipe has two parts. The first part is the cilantro lime crema and the second part is of course the veggies that make up the rest of the salad. The crema is best made a day or so before and even up to a week before you need it. This is a great salad dressing as well as a great topping for all foods that are more Mexican in origin. One of my favorite uses is on nachos and as a dipping sauce for wings in place of ranch.
Cilantro Lime Crema
- ½ cup Fresh Cilantro Leaves – you can use less if you don’t like cilantro
- 1 ½ cup Dukes Mayo – Any high quality real mayonnaise will work
- 1 whole Avocado
- 2 Limes Juiced and Zested – You may only want to zest 1 lime if you want a more mellow crema
- ½ tsp Chipotle Powder
- 1 tsp Ground Cumin
- ½ tsp salt – you can adjust depending on your taste buds
Grilled Sweet Potato Salad
- 1 Garlic Clove Minced
- 1 Red Onion Diced
- 3 Celery Ribs – Chopped
- 2 Red Bell Peppers
- 1 or 2 Jalapenos
- 3lbs of Sweet Potatoes
- 6 Green Onions
- 3 sprigs of Cilantro
The night before you can dice/chop all the following ingredients and set aside in a sealed container in the refrigerator: Garlic, red onion celery and bell peppers. On the bell peppers you want them more in chunks than a dice. They need to be fork sized and not too small as they are adding some great texture to the salad.
You can also grill the jalapenos the day before. Set your Grilla, Silverbac or Kong to 350 and let the jalapenos sit over the hottest part of the grill just until they start to blister. You can then remove the seeds and then dice and set aside in a container or bag separate from your other chopped veg.
Next set your grill to 350-400 degrees and peel your sweet potatoes and slice them no thicker than 1/4in thick. You will also want to use bias cuts to make as much surface area as possible if you have smaller sweet potatoes. The idea is to make them as long and easy to manipulate with tongs as possible. Once you have them sliced place them in a large bowl and toss with olive oil.
Now place your sweet potatoes on the grill and cook until fork tender. This may take 30-40min depending on size of slices and density of the sweet potatoes.
While your potatoes are on the grill chop the green onions and the cilantro. On the cilantro, you will want to only use the leaves and not the stems. Use a fairly fine chop on both.
Once your sweet potatoes are done cut them down into fork sized pieces and then toss with the veggies and dressing (you will probably only use about ¾ cup of the dressing, but use as much or as little as you prefer). Save the jalapenos, cilantro and green onion for last add them according to your taste buds. Toss well but gently to ensure the dressing is well distributed.
You can now serve this dish at its current temp or put it in the refrigerator to chill for a few hours. It tastes great either way.