Grilled Sweet Potato And Scallion Salad Recipes

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GRILLED SWEET POTATOES WITH SCALLIONS



Grilled Sweet Potatoes with Scallions image

Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

3 sweet potatoes
3 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Salt and black pepper
2 tablespoons butter
2 scallions, thinly sliced

Steps:

  • Heat grill to medium. Peel sweet potatoes, and cut lengthwise into 1/2-inch-thick slices. Toss potatoes in a large bowl with oil, thyme, and cayenne pepper; season with salt and black pepper.
  • Grill potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20 to 30 minutes.
  • Return grilled potatoes to bowl; add butter, and break potatoes into large pieces with the side of a spoon. Toss in scallions, and serve.

GRILLED SWEET POTATO SALAD



Grilled Sweet Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 sweet potatoes, skin on and sliced into 1/2-inch rounds
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus extra for the potatoes
1/4 cup white wine vinegar, preferably Chardonnay
2 tablespoons chopped capers
2 tablespoons honey
1 teaspoon whole-grain mustard
1 cup sliced scallions
1/2 cup walnuts, toasted
1 green apple, cored and julienned
1 tablespoon sliced chives
2 tablespoons white sesame seeds, toasted
Fresh parsley and cilantro leaves, for garnish

Steps:

  • Preheat a grill to medium heat.
  • Sprinkle the potatoes with salt and pepper and toss with enough olive oil to coat. Grill the potatoes until caramelized, about 4 minutes per side. Place them on the top rack and close the grill, allowing them to finish cooking through, about 20 minutes more. Remove the potatoes from the grill and allow them to come to room temperature.
  • To make the vinaigrette, whisk together the vinegar, capers, honey, mustard and olive oil in a small bowl. Season with salt and pepper. Dice the potatoes into large chunks and toss in a bowl with the scallions and walnuts. Season with salt and pepper.
  • Dress the potatoes with enough vinaigrette to coat the salad. Top with the apples, chives, sesame seeds, cilantro and parsley and serve.

GRILLED SWEET POTATO SALAD



Grilled Sweet Potato Salad image

Provided by Emeril Lagasse

Time 55m

Number Of Ingredients 13

2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
2 sweet onions, peeled, trimmed, and cut into 1/2-inch wedges
2 mangos, peeled, seeded, and cut into 3/4-inch pieces
1 red bell pepper, stem, rib, and seeds removed, cut into 3/4-inch pieces
1/4 cup olive oil
2 teaspoons fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch cayenne
1/3 cup chopped toasted peanuts
1/4 cup chopped fresh cilantro

Steps:

  • Preheat a grill.
  • In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly.
  • Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.
  • (Alternately, preheat the oven to 450 degrees F. Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.)
  • Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve.

GRILLED SCALLION POTATO SALAD



Grilled Scallion Potato Salad image

Potato salad often has a bit of raw onion in it to add a crisp sharp bite to the dish, but in this recipe onions and scallions are grilled. Grilling them replaces some of their intensity with a sweet-smoky char that pairs nicely with the red skinned potatoes.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Brush 1 thickly sliced onion and 1 bunch scallions with vegetable oil and season with salt. Grill over medium-high heat, covered, until tender, 2 minutes for the scallions and 10 minutes for the onion; chop. Boil 1 1/2 pounds halved small red-skinned potatoes until tender, 10 to 15 minutes; drain and let cool. Mix 1/3 cup sour cream and 3 tablespoons each buttermilk and horseradish in a bowl. Stir in the potatoes, onion and scallions. Season with salt and pepper.

GRILLED SWEET POTATO AND SCALLION SALAD



Grilled Sweet Potato and Scallion Salad image

Provided by Bobby Flay

Categories     side-dish

Time 22m

Yield 8 servings

Number Of Ingredients 9

4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

  • Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.
  • In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.

GRILLED SWEET POTATO AND SCALLION SALAD



Grilled Sweet Potato and Scallion Salad image

Adapted from Bobby Flay's recipe on Boy Meets Grill-the Smoked Bbq Ribs episode. A great mix of flavors! You will enjoy this! Cook time does not include time to precook the sweet potatoes.

Provided by Sharon123

Categories     Yam/Sweet Potato

Time 22m

Yield 8 serving(s)

Number Of Ingredients 10

4 large sweet potatoes, cut into 1/2-inch slices (pre-cooked-baked is best)
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup apple cider vinegar
1/4 cup balsamic vinegar
3 teaspoons honey (or to taste)
salt
fresh ground pepper
1/4 cup Italian parsley, coarsely chopped

Steps:

  • Preheat the grill to high. Brush potatoes and scallions with olive oil and place on grill. Grill potatoes for 3 to 4 minutes on each side, or till just tender. Grill scallions until softened and you can see the grill marks. Remove scallions from the grill and cut into thin slices.
  • In a large bowl, whisk together 1/2 cup olive oil, Dijon mustard, apple and balsamic vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated.
  • Move to a platter and serve. Enjoy!

GRILLED SWEET-POTATO SALAD



Grilled Sweet-Potato Salad image

Yield Makes 6 servings

Number Of Ingredients 10

2 1/2 pounds sweet potatoes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 scallion
2 teaspoons fresh lime juice
lime wedges
1/4 cup fresh coriander leaves
Suggested additions:
Suggested additions: toasted pecans, cooked sausage, or, to dressing, chopped chipotle chili in adobo sauce

Steps:

  • Boil potatoes:
  • In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.
  • While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.
  • Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkled with coriander.

GRILLED SWEET POTATO SALAD



Grilled Sweet Potato Salad image

Adapted from Vegetarian Times 2005 Grilled sweet potatoes require close attention - but the results are worth it. Slice them too thick, and they won't cook through; slice them too thin, and they will char quickly. Slice carefully and keep an eye on the grill.

Provided by VLizzle

Categories     Yam/Sweet Potato

Time 35m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

1 teaspoon grated lime zest
1 tablespoon lime juice
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons cilantro, chopped
2 garlic cloves, minced
salt
2 lbs sweet potatoes, peeled and sliced 3/8 inch thick
1 red bell pepper, diced
2 scallions, white and green parts sliced
3 tablespoons mango juice or 3 tablespoons pineapple juice
salt & fresh ground pepper

Steps:

  • Prepare medium-low charcoal grill or preheat a gas grill.
  • For the vinaigrette: combine lime zest, juice, and vinegar in a large bowl.
  • Whisk in oil until completely blended.
  • Stir in cilantro, garlic and salt.
  • To make sweet potatoes: add potato slices to vinaigrette, and let marinate for 5 minutes.
  • Using a slotted spoon, transfer the potato slices to the grill.
  • Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork - about 10-15 minutes.
  • Return grilled potatoes to vinaigrette.
  • Add red pepper, scallions, juice, salt and pepper; toss gently and serve.

Nutrition Facts : Calories 334.5, Fat 13.8, SaturatedFat 1.9, Sodium 128.2, Carbohydrate 50, Fiber 7.7, Sugar 11.9, Protein 4.2

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