KITCHEN
GRILLED SWEET POTATO SALAD
8 SERVINGS
GRILLED
4 Large Sweet Potatoes – Quartered
1 Large Bunch Green Onion
2/3 Cup Olive Oil
TOSSED SAUCE
1/3 Cup Olive Oil
2 1/2 Tablespoons Dijon Mustard
2 Tablespoons Balsamic Vinegar
1 Tablespoon Agave or Local Honey
1 Tablespoon Wildstyle "Dry Heat" Rub
Salt & Fresh Ground Pepper – To Taste, as always!
FINISHING TOUCHES
1/4 Cup Fresh Parsley – Roughly Chopped
1/4 Cup Fresh Cilantro (Optional) – Roughly Chopped
STEP 1
Before you crank up the heat – assemble your Tossed Sauce first by whisking those ingredients together in a medium sized bowl and then set aside.
STEP 2
Fire up your Wildfire Grill to a high heat.
STEP 3
Once you have washed your produce – begin prepping the sweet potatoes by quartering them each into 4 long, equal strips lengthwise.
STEP 4
Coat the sweet potato pieces and green onions in an even layer of olive oil before carefully arranging them on the grill.
STEP 5
Grill the sweet potatoes until they’re tender and can be pierced easily with a fork. This will take about 5 minutes for each side.
STEP 6
Grill the green onions until they soften and have grill marks. This will take 1-2 minutes for each side.
STEP 7
Remove your ingredients from the grill once they’re finished cooking and slice the green onions into fine pieces ¼ inch thick.
STEP 8
Combine Grilled Goods, Tossed Sauce, and Finishing Touched together and mix until well coated before serving.
RECIPE CARD
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