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

4.75 out of 5 stars
Rate it:
4 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
    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
    • 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