Grilled / Smoked Sweet Potato Salad (08.07.15)

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by Chef Vaughn

  • 2 large sweet potatoes
  • 1 large sweet onion
  • 1 green or colored pepper
  • Olive oil
  • Salt and pepper
  • Smoke chips of your choice

Coat all of the above with olive oil , salt and black pepper add some smoke chips of your choice to the grill and grill mark off the vegetables above.
Be careful not to burn the veggies – the sugars in the potatoes especially will caramelize quickly on a hot grill. Keep the grill lid closed as much as possible to capture the smoke and infuse it into the vegetables.

Cut the larger slices of sweet potato into 4 pieces and the smaller ones in ½ to be approximately 1” square

Do not refrigerate – keep at room temperature –so the dressing will absorb into the salad easier..

Just before dressing the salad – add

  • 1 large Utah tomato cored and large dice, same size as the other vegetables.


  • 2 T  Balsamic Vinegar
  • 1 T  Dijon Mustard
  • 1 T  Honey
  • Pinch Fresh Ground Black Pepper
  • 1/4 cup Olive oil

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