Grilled Sweet Potato Salad Recipe

Name: Grilled Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Large Sweet Potatoes, Peeled And Cut Into 1-inch Slices; 6 slices Bacon, Diced; 1 whole Large Red Onion, Sliced; 1 whole Jalapeno Pepper, Seeds And Stem Removed, Diced; 1 clove Garlic, Minced; 1/4 cups Extra Virgin Olive Oil; 1/3 cups Cider; 3 Tablespoons White Wine Vinegar; 1/3 cups Granulated Sugar (or Other Sweetener Of Your Choice); 2 Tablespoons Canola Oil; 1/4 teaspoons Cayenne Pepper, Or To Taste; 1 teaspoon Salt; 1/4 teaspoons Black Pepper; 1/4 cups Parsley, Chopped

Servings: persons

3 whole Large Sweet Potatoes, Peeled And Cut Into 1-inch Slices
6 slices Bacon, Diced
1 whole Large Red Onion, Sliced
1 whole Jalapeno Pepper, Seeds And Stem Removed, Diced
1 clove Garlic, Minced
1/4 cups Extra Virgin Olive Oil
1/3 cups Cider
3 Tablespoons White Wine Vinegar
1/3 cups Granulated Sugar (or Other Sweetener Of Your Choice)
2 Tablespoons Canola Oil
1/4 teaspoons Cayenne Pepper, Or To Taste
1 teaspoon Salt
1/4 teaspoons Black Pepper
1/4 cups Parsley, Chopped

1
Bring a large pot of salted water to a boil. Add the sweet potatoes and boil until just tender, but not too soft, about 10 minutes. Drain and cool.
2
Preheat your grill to high.
3
While your potatoes are cooling and your grill is heating up, prepare the rest of your ingredients.
4
In a large saute pan, cook the bacon over medium heat, until just crispy, about 8 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Add the onions to the saute pan with the bacon grease, and cook for 2-3 minutes. Lower the heat, and add the jalapeno and garlic. Cook for another minute. With the heat still set on low, add the olive oil, cider, vinegar, sugar and a dash of salt and pepper. Whisk to combine. Cook for 5-6 minutes or until the onions begin to turn a pinkish color. Remove from heat and set aside.
5
Once your potatoes are cool enough to handle, place them in a medium bowl with the canola oil, cayenne pepper, and a generous amount of salt and pepper. Toss gently to combine. Grill your sweet potatoes for about 3 minutes on each side or until you get nice grill marks. Remove from heat.
6
Place your sweet potatoes on your serving platter and top with the bacon and pickled onion mixture (liquid included). Sprinkle the parsley on top. Serve warm, at room temperature or chilled! Enjoy!

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 whole Large Sweet Potatoes, Peeled And Cut Into 1-inch Slices, 6 slices Bacon, Diced, 1 whole Large Red Onion, Sliced, 1 whole Jalapeno Pepper, Seeds And Stem Removed, Diced, and more.

Yes, Grilled Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Sweet Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions