Recipe courtesy of Megan Mitchell

Grilled Sweet Potato Salad with Tahini and Pomegranate Seeds

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I love sweet potatoes. I often roast them, but with warmer weather I like to plop them on the grill for smoky flavor. This is my take on a mayo-free potato salad that is just as good warm as it is room temperature, making it particularly convenient if you’re having guests.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Prepare a grill or grill pan for medium heat.
  2. Peel the potatoes, cut them in half lengthwise and then cut each half into long spears about 1/2-by-1 1/2-inches thick. Place on a baking sheet and drizzle with 2 to 3 tablespoons coconut oil and sprinkle with a large pinch of kosher salt. Toss to coat.
  3. Place the spears on the grill, spreading them out so they aren’t touching. Grill until charred and tender enough to be easily pierced with a paring knife, 5 to 6 minutes per side on the grill and 6 to 7 minutes per side on a grill pan.
  4. Pile the spears on a platter or place in a large shallow serving bowl. Drizzle with the tahini and  sprinkle with pomegranate seeds, mint and za’atar. Finish with some black pepper and flaky salt. Serve warm or room temperature. 

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