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View Full Version : Grilled Sweet Potato Salad



muscled
07-13-2009, 11:38 AM
Cut sweet potatoes up into any shape you like (I prefer about finger length and 1/3 inch thickness, with 1/2 inch width or so. You can cube it if you like. Cover em with olive oil, salt and pepper. Fold up a bunch in a foil pouch on the barbie and let em steam a bit. Last few minutes, let em sit on the grill so they get the marks and the flavour of the grill.

Pull em off and put em in a big bowl. Add on top some thinly sliced half circles of red onions and some nice chunks of brie cheese (alternatively, you can grate parmessan on top -- both are awesome). Add in some chopped Italian parsley and slices of avacado. Toss in a few toasted pecans and some dried cranberries. Set the bowl aside.

For the dressing, combine olive oil, maple syrup, salt, pepper, stone ground mustard and a tad of balsamic vinegar. Mix and pour on top of the salad. Toss and serve next to a t-bone.