Even the most beginner cook can handle this recipe, sent to me by a reader who recognized my love for sweet potatoes. This is a simple side dish, but I liked that it was significantly more exciting than my usual sweet potato dish: slices or wedges roasted in a little olive oil, salt, and pepper. The grill adds an extra element of flavor, and the vinaigrette they're tossed in take it over the top. Our potatoes took longer to soften than the recipe stated, so I recommend cutting them more thinly than a half inch if you don't want to be grilling forever.
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Grilled Sweet Potato and Green Onion Salad
from Bobby Flay's Boy Meets Grill
-4 medium sweet potatoes (1 lb each), peeled and cut into 1/2-inch slices [note-I would cut slightly thinner if possible]
-1 bunch green onions (white bulb and 3 inches of green)
-1/2 cup olive oil, plus extra for brushing vegetables
-1 tbsp Dijon mustard
-1/4 cup cider vinegar
-1/4 cup balsamic vinegar
-1 tbsp honey
-kosher salt & freshly ground pepper
-1/4 cup coarsely chopped flat-leaf parsley
1. Preheat a gas or charcoal grill to medium. Brush the potatoes and green onions with olive oil. Grill the potatoes until tender, 4 minutes on each side [ours took much longer!]. Grill the green onions until softened and marked, 2-3 minutes a side. When cool enough to handle, cut potatoes into 1-inch cubes and finely chop the green onions.
2. In a large bowl, whisk together 1/2 cup olive oil, mustard, vinegars, and honey. Season with salt and pepper. Add the potatoes, green onions, and parsley. Mix well to coat the vegetables with the dressing. Season to taste with additional salt and pepper.