Grilled Sweet Potato Salad
Ah, the savory side of sweet potatoes is at its finest in this recipe. We have prosciutto to thank for that.
Servings and Ingredients
|2 lbs.||sweet potatoes, scrubbed and cut into 1-inch think planks|
|2 tbsp.||Hy-Vee Select extra-virgin olive oil|
|1||small onion, finely chopped|
|⅓ 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
- Small bowl
- Large bowl
- 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.
- Heat oil in a skillet over medium heat. Add onion and cook until lightly browned, about 5 minutes. Remove from heat and set aside.
- Whisk together vinegar, mustard and pepper in a small bowl.
- Combine potatoes, prosciutto, onion, parsley and chives in a large bowl. Add dressing and toss gently to combine. Serve warm.
160 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 10mg
- Sodium: 350mg
- Total Carbohydrates: 24g
- Protein: 5g
Vitamin A 310%
Vitamin C 10%