Grilled Sweet Potato Salad

Recipe

Side Dish
Grilled Sweet Potato Salad

Primary Media

Black cast-iron pan filled with grilled sweet potato halves, prosciutto, and fresh herbs for garnish

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings
37min
Prep
45min
Total

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Description

Ah, the savory side of sweet potatoes is at its finest in this recipe. We have prosciutto to thank for that. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
2 lbs.sweet potatoes, scrubbed and cut into 1-inch think planks
2 tbsp.Hy-Vee Select extra-virgin olive oil
1small onion, finely chopped
c.Hy-Vee white wine vinegar
1 tbsp.whole grain Dijon mustard
1 tsp.freshly ground black pepper
2 oz.thinly sliced prosciutto, cut into strips
2 tbsp.fresh parsley leaves
1 tbsp.fresh chives, finely chopped

Things To Grab

  • Microwave-safe plate
  • Charcoal or gas grill
  • Medium skillet
  • Whisk
  • Small bowl
  • Large bowl

Directions

  1. Place sweet potato planks on a microwave-safe plate and microwave on high (100% power) 3 minutes or until nearly cooked through, turning once. Prepare a charcoal or gas grill with greased grill rack for direct grilling over medium heat. Grill sweet potatoes 5 minutes, turning once.
  2. Heat oil in a skillet over medium heat. Add onion and cook until lightly browned, about 5 minutes. Remove from heat and set aside.
  3. Whisk together vinegar, mustard and pepper in a small bowl.
  4. Combine potatoes, prosciutto, onion, parsley and chives in a large bowl. Add dressing and toss gently to combine. Serve warm.

Nutrition facts

Servings

160 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 10mg
  • Sodium: 350mg
  • Total Carbohydrates: 24g
  • Protein: 5g

Daily Values

0%
Vitamin A 310%
0%
Vitamin C 10%
0%
Iron 8%
0%
Calcium 4%

Recipe Source:

Balance July 2017