Name: Vibrant Grilled Purple Sweet Potato Salad for Smoky Bliss
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 medium Purple Sweet Potatoes (Regular orange sweet potatoes can be substituted.); 1 teaspoon Kosher Salt (Enhances flavor during cooking.); 3 stalks Scallions (Can substitute with chives.); 2 cloves Garlic (Minced; use fresh for best flavor.); 1/2 cup Mayonnaise (Greek yogurt can be a lighter substitute.); 1 tablespoon Lemon Zest (Use fresh lemon for optimal taste.); 2 tablespoons Lemon Juice (Fresh lemon juice recommended.); 1 tablespoon Soy Sauce (Tamari can be used for gluten-free version.); 1 teaspoon Sugar (Can be omitted or swapped with honey.); 2 tablespoons Toasted Sesame Oil (Can use olive oil if necessary.); 1 tablespoon Extra-Virgin Olive Oil (Used for grilling.); 1 teaspoon Freshly Ground Pepper (Adjust to taste.); 2 tablespoons White Sesame Seeds (Can substitute with black sesame seeds.)

With the first bite, a wave of smoky, nutty flavor crashed against my taste buds, transporting me to the sun-kissed shores of Hawaii. Today, I’m excited to share my Grilled Purple Sweet Potato Salad—a vibrant dish that turns an ordinary gathering into a colorful feast. This salad is not just a feast for the eyes; it offers the irresistible perk of quick prep, allowing you to whip it up in no time. As a vegetarian delight, it’s perfect for light meals or as a standout side dish at your next barbecue. The combination of blistered sweet potatoes and a creamy, tangy sesame dressing elevates this dish to a whole new level. Are you ready to explore how this harmonious blend of flavors can transform your dining experience? Let’s dive into the recipe!

Why is this salad a must-try?

Vibrant Colors: This Grilled Purple Sweet Potato Salad not only delights the palate but also serves as a feast for the eyes with its stunning hues, making it a show-stopper at any gathering.

Quick Prep: With straightforward steps, getting this dish ready is fast and hassle-free, perfect for busy weeknights or impromptu gatherings.

Unique Flavor: The smoky sesame dressing harmonizes beautifully with the sweet potatoes, delivering a nutty richness that’s unlike any ordinary salad.

Versatile Ingredients: Feel free to switch in regular orange sweet potatoes or toss in some extra veggies to match your cravings—like adding bell peppers for a splash of color or zucchini for extra nutrition!

Crowd-Pleaser: Whether served as a main dish or a side, this salad appeals to both vegetarians and anyone looking for something light yet satisfying. Check out my Chef Salad Bright for other delightful options!

Grilled Purple Sweet Potato Salad Ingredients

• Dive into the vibrant flavors of these ingredients that make this Grilled Purple Sweet Potato Salad shine!

For the Salad

Purple Sweet Potatoes – Smokiness and color; regular orange sweet potatoes can be substituted for similar results.
Kosher Salt – Enhances flavor during cooking; ensure even seasoning.
Scallions – Fresh garnish; chives can work as a milder alternative.

For the Dressing

Garlic – Provides depth and aroma; using fresh garlic yields the best flavor.
Mayonnaise – Creamy base for dressing; Greek yogurt can be a lighter substitute.
Lemon Zest and Juice – Brightens flavor; fresh lemon juice is recommended for optimal taste.
Soy Sauce – Adds umami; tamari can be used for a gluten-free version.
Sugar – Balances flavors; can be omitted or swapped with honey for sweetness.
Toasted Sesame Oil – Intensifies the sesame flavor; olive oil can be used if necessary.
Extra-Virgin Olive Oil – Used for grilling; any neutral oil works, but olive oil enhances flavor.
Freshly Ground Pepper – Provides spice; adjust to your taste.

For Garnish

White Sesame Seeds – Adds crunch and nutty flavor; can substitute with black sesame seeds for a unique twist.

Step‑by‑Step Instructions for Grilled Purple Sweet Potato Salad

Step 1: Prepare Sweet Potatoes
Start by peeling the purple sweet potatoes and cutting them into chunks. Place them in a pot, cover with water, and season generously with kosher salt. Bring to a gentle simmer over medium heat, cooking for 18-25 minutes until they’re almost tender when pierced with a fork. Once cooked, drain the potatoes and let them cool for a few minutes.

Step 2: Toast Sesame Seeds
In a dry skillet over medium heat, add the white sesame seeds and toast them for 5-7 minutes. Keep stirring frequently until they turn golden and fragrant, which enhances their flavor for our Grilled Purple Sweet Potato Salad. Once toasted, coarsely crush them using a mortar and pestle or a rolling pin, and set aside.

Step 3: Make Dressing
In a medium bowl, combine the minced garlic, mayonnaise, lemon zest, and freshly squeezed lemon juice. Add the soy sauce, freshly ground pepper (to your taste), sugar, and toasted sesame oil. Finally, stir in the coarsely crushed sesame seeds until well mixed. This creamy dressing will give a delightful smokiness to the salad.

Step 4: Grill Sweet Potatoes
Preheat your grill to medium-high heat. Coat the cooled sweet potato chunks with extra-virgin olive oil and sprinkle with salt for flavor. Place the sweet potatoes on the grill, cut sides down, and grill for 8-10 minutes. Keep an eye on them until they are charred and develop beautiful grill marks, creating a smoky taste.

Step 5: Assemble Salad
Once grilled, arrange the sweet potatoes on a large serving platter. Lightly crush the sweet potatoes with a fork to create a rustic look that adds texture. Drizzle the creamy dressing generously over the top, followed by a sprinkle of scallions and the remaining toasted sesame seeds for an added crunch. This is your vibrant grilled purple sweet potato salad, ready to impress!

How to Store and Freeze Grilled Purple Sweet Potato Salad

Fridge: Store your grilled purple sweet potato salad in an airtight container for up to 3 days. For the best texture, add dressing just before serving.

Freezer: This salad can be frozen for up to 1 month without the dressing. Thaw in the refrigerator overnight and grill the sweet potatoes before adding fresh dressing.

Reheating: If you prefer warm sweet potatoes, reheat them in the microwave for a minute or so, ensuring you don’t overcook them to retain their smoky flavor.

Room Temperature: For optimal taste and texture, serve immediately after preparation. However, leftovers can be kept at room temperature for up to 2 hours if not dressed.

Make Ahead Options

These vibrant Grilled Purple Sweet Potato Salads are perfect for busy weeknights or meal prepping! You can prepare the sweet potatoes up to 24 hours in advance by cooking them (as per the recipe) and refrigerating them in an airtight container to maintain their amazing flavor and texture. The smoky sesame dressing can also be made ahead—just store it separately in the fridge for up to 3 days. When you’re ready to serve, simply reheat the sweet potatoes on the grill for a few minutes to warm through and then drizzle with dressing before adding your scallions and sesame seeds. This way, you’ll have a delicious, fresh salad ready to enjoy with minimal last-minute effort!

Grilled Purple Sweet Potato Salad Variations

Feel free to explore the flavors and textures in this delightful dish with these exciting variations!

Dairy-Free: Substitute mayonnaise with avocado for a creamy, plant-based dressing that adds a rich flavor.
Add Crunch: Toss in some toasted nuts like almonds or pecans for an extra crunch and a delightful contrast to the creamy dressing.
Vegetable Boost: Include grilled bell peppers or zucchini slices to enhance the color and nutritional profile of your salad.
Spicy Kick: For heat lovers, add diced jalapeños or a sprinkle of crushed red pepper flakes in the dressing for a fiery twist.
Citrus Twist: Swap lemon juice for lime juice for a zesty difference that brightens the overall taste, reminiscent of fresh Hawaiian flavors.
Herb Infusion: Incorporate fresh herbs like cilantro or mint to elevate the freshness and aromatic qualities of the salad.
Gluten-Free: Use tamari instead of soy sauce to stay gluten-free while still enjoying that rich umami flavor.
Sweetness Balance: Substitute sugar with honey or maple syrup for a unique sweetness that complements the smoky notes beautifully.

Each variation adds its own unique flair. If you’re looking to combine this salad with something refreshing, why not try a colorful Chef Salad Bright as a side? You won’t regret experimenting with these ideas!

Expert Tips for Grilled Purple Sweet Potato Salad

Choose the Right Potatoes: Make sure you select firm purple sweet potatoes with minimal blemishes for the best texture and flavor in your salad.
Grilling Mastery: Ensure your grill is preheated and that sweet potatoes are dry to achieve optimal charring. This enhances the smoky flavor you’ll love.
Adjust the Dressing: Taste the creamy dressing as you mix it. Balance the sweetness and tanginess to your liking, ensuring the dressing complements the grilled purple sweet potato salad perfectly.
Fresh Ingredients Matter: Always opt for fresh garlic and lemon juice; they elevate the flavors dramatically compared to their dried or bottled counterparts.
Experiment with Garnishes: Add flair by sprinkling different herbs or additional toasted sesame seeds over the salad before serving for an extra pop of flavor and texture.

What to Serve with Grilled Purple Sweet Potato Salad

Elevate your dining experience by pairing this vibrant salad with complementary dishes that enhance its flavors and textures.

Quinoa Pilaf: A nutty quinoa pilaf adds a hearty grain element, balancing the creaminess and sweetness of the salad.
Grilled Vegetables: Charred bell peppers and zucchini provide a smoky contrast that harmonizes beautifully with the sweet potatoes.
Hawaiian Teriyaki Tofu: Marinated and grilled tofu drizzled with teriyaki sauce offers a delicious protein option that ties in the Hawaiian theme.
Coconut Rice: Fluffy coconut rice brings a touch of sweetness and creaminess that pairs perfectly with the smoky salad’s flavors.
Fresh Pineapple Salsa: A refreshing pineapple salsa adds a zesty pop, brightening each bite with tangy sweetness and tropical flair.
Crisp Green Salad: A simple green salad with a light vinaigrette can help cleanse the palate, enhancing the overall meal experience.
Chilled Lemonade: Refreshing and slightly tart, chilled lemonade makes a great beverage that complements the dish’s rich flavors while providing a cooling effect.

Grilled Purple Sweet Potato Salad Recipe FAQs

What should I look for when choosing purple sweet potatoes?
Absolutely! When selecting purple sweet potatoes, look for ones that are firm and free of blemishes or soft spots. Avoid those with dark spots all over or wrinkles, as these can indicate aging or spoilage. A vibrant color is also a good sign of freshness.

How do I store my grilled purple sweet potato salad?
To keep your salad fresh, store it in an airtight container in the refrigerator for up to 3 days. Make sure to add the dressing just before serving to help maintain the crispness of the sweet potatoes and scallions.

Can I freeze grilled purple sweet potato salad?
Yes, you can freeze the grilled sweet potatoes without the dressing for up to 1 month. To freeze, just let them cool completely and then place them in a freezer-safe bag. When you’re ready to enjoy, thaw in the refrigerator overnight. Reheat on the grill or in the oven briefly to maintain that delicious smoky flavor.

What can I do if my grilled sweet potatoes are mushy?
If your sweet potatoes turn out mushy, don’t worry! To salvage the texture, you can try mashing them and mixing them into a dip or a spread. Alternatively, if they’re slightly overcooked, cut them into smaller pieces and mix with the dressing to disguise the softness. Always keep an eye on grilling time to ensure they maintain just the right texture.

Is this salad suitable for those with dietary restrictions?
Very! The grilled purple sweet potato salad is vegetarian and can be made gluten-free by using tamari instead of soy sauce. If you’re allergic to any of the ingredients, like sesame or mayo, feel free to substitute. For a lighter option, swap mayonnaise for Greek yogurt, making it accessible for various dietary needs.

How long should I let the sweet potatoes cool after boiling?
I often let the sweet potatoes cool for about 5-10 minutes after boiling. This cooling period helps them firm up slightly, making them easier to grill without falling apart. Once cool, you can proceed to apply the olive oil and seasonings before grilling to get that delightful char!