We are sweet potato fanatics around here--they're so delicious and so good for you too! Generally I keep it pretty simple, either roasting or baking them but now that it's getting warmer outside, grilling them on the barbecue is a revelation! Don't know why I never thought of it before! The potatoes take on that "thing" that just makes all food you toss onto the barbecue more special! Now, these would be wonderful on their own, but tossing them together with grilled corn and a bunch of other veggies, rockets these babies to new heights! You're gonna LOVE this!
The sweet potatoes take on that slightly smoky flavor that makes barbecued food so delish, and also cook quite quickly--much more so than in the oven, a real boon on hot days, when the idea of heating up the kitchen seems like too much to bear, but you still want that sweet potato taste. And what I love about salads like these are that you can toss in whatever you like and have handy--keeps summertime cooking more relaxed--the way it should be. Plus this is a side dish that goes well with either meat, fish or chicken or as a meal in itself with some good crusty bread. I know I will be making this all summer long--the critics at home raved about this and I bet certain people will even be trying to get me to freeze off my behind and grill sweet potatoes in the winter too!
In addition to the potatoes, you can grill a couple of ears of corn till they're slightly charred as well. They really add a nice sweet/smoky deepened corn flavor to the salad.
The rest is a snap and you can basically add whatever you like. I tossed the chunks of sweet potato and corn with some black beans, red pepper, chopped avocado, red onion, parsley and lime juice and salt and pepper. It's so easy, you can serve this at room temperature or make it ahead and serve it chilled. However you do it, you'll be rewarded with one colorful, low-fat, incredibly yummy summer side. Bring this to your next BBQ and revel in the praise!!
Grilled Sweet Potato & Corn Salad
Makes enough for 6 as a side dish
Prep Time: 30-40 minutes
4-5 large sweet potatoes, peeled and cut into thick slices (too thin will fall apart on barbecue)
1 1/2 tablespoons olive oil
Salt and pepper to taste
2 ears corn, husked
1 15 oz. can black beans, rinsed and drained
1 red pepper, seeded and chopped
1 small red onion, chopped (about 1/2 cup)
1/2 cup chopped parsley
2 ripe avocados, peeled and chopped
Juice of 2 limes
Salt and pepper to taste
1. Preheat your grill and either spray with nonstick cooking spray or lightly brush rack with olive oil.
2. Toss the sweet potatoes in a large bowl with the oil and season with salt and pepper. Turn heat on barbecue to medium and grill potatoes for about 8-10 minutes per side, watching that they don't get too charred. If that starts to happen, turn grill down a bit more. Potatoes are done when tender. You can also cook the corn at the same time. Place the ears on the grill and turn every now and then, until kernels appear slightly charred. This only takes about 5-6 minutes. They'll likely be done long before the potatoes. Remove from grill when done. Allow corn and potatoes to cool before cutting up or removing kernels.
3. While corn and potatoes are cooling, prepare the salad. In a large bowl, toss together the beans, red pepper, red onion, parsley, and avocado. Squeeze the lime juice over the salad and toss. Chop the sweet potatoes into bite-sized chunks,cut corn off the cob and add both to the salad. Toss well. Taste and season with salt and pepper. Serve immediately or chill. Salad lasts 2-3 days stored in an airtight container in the refrigerator.
Note: Recipe adapted from http://www.twopeasandtheirpod.com/southwestern-grilled-sweet-potato-salad/. I increased the amount of potatoes and corn, subbed red onion for the scallions, omitted the cilantro and added parsley.