Grilled Sweet Potatoes with Balsamic Dressing

Updated: Nov 17, 2019


Who says that sweet potatoes aren't for grilling? Not, me! Grilled Sweet Potatoes with Balsamic Dressing is a delicious summer side and is easy to prepare. Just slice up the potatoes, grill, and serve with the delicious dressing. This dish is a deconstructed sweet potato salad, and I love it. It's the perfect side to ribs, chicken, or fish and is light enough for the hot days of summer. Oh, did I mention the entire recipe only takes about 10 minutes to prepare?


Ingredients for Grilled Sweet Potatoes with Balsamic Dressing:


Sweet Potatoes:

3 pounds sweet potatoes, peeled and cut into 1/4 ' slices

4 scallions

5 tablespoons olive oil

kosher salt


Balsamic Dressing:

6 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

1/8 teaspoon kosher salt

1/8 teaspoon chipotle pepper


Time-Saving Tip: The dressing can be made earlier in the day and left covered on the counter.


Let's see what we need.


Ready to cook.

Combine all of the dressing ingredients together in a small jar; shake to combine well. If you don't have a jar just use a small bowl and a whisk or a fork. Set aside.


Peel the potatoes and cut into 1/4' slices. Toss the potatoes and scallions with the oil and season with salt.


Grill the potatoes and scallions a few minutes on each side until there are grill marks and they are tender. Insert a wooden skewer into the slices to check for doneness.


It's ready! Drizzle the dressing right over the potatoes or do as I do and serve the dressing on the side. It's pure deliciousness! Bring this to your next potluck and everyone will be asking for the recipe


Enjoy!



Grilled Sweet Potatoes with Balsamic Dressing:


  • Sweet Potatoes:

  • 3 pounds sweet potatoes, peeled and cut into 1/4 ' slices

  • 4 scallions

  • 5 tablespoons olive oil

  • kosher salt


  • Balsamic Dressing:

  • 6 tablespoons extra virgin olive oil

  • 3 tablespoons balsamic vinegar

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 1/8 teaspoon kosher salt

  • 1/8 teaspoon chipotle pepper


  • Combine all of the dressing ingredients together in a small jar; shake to combine well. If you don't have a jar just use a small bowl and a whisk or a fork. Set aside.

  • Peel the potatoes and cut into 1/4' slices. Toss the potatoes and scallions with the oil and season with salt.

  • Grill the potatoes and scallions a few minutes on each side until there are grill marks and they are tender. Insert a wooden skewer into the slices to check for doneness.


Time-Saving Tip: The dressing can be made earlier in the day and left covered on the counter.


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