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Grilled Sweet Potato Salad

Grilled Sweet Potato Salad

To bake sweet or white potatoes for Grilled Sweet Potato Salad in the microwave, first pierce potato several times; bake on High. A single medium-size potato bakes in 7 to 9 minutes. Let potato stand 2 minutes before serving, you can turn potato over once during baking.


2 medium sweet potatoes, scrubbed
1 lb. asparagus, trimmed
2 oranges, peeled, cut into 1/4–1/2-inch slices
Non-stick cooking spray
4 cups lettuce, sliced, washed, spun dry

Brushing Sauce
1/3 cup sweet and spicy fat-free salad dressing
1/4 teaspoon curry powder

Spiced Mayonnaise
3 tablespoons cholesterol-free, reduced-calorie mayonnaise
1/4 teaspoon each ingredient: curry powder, ground cinnamon


Peel potatoes and cut in halves. Put potatoes in saucepan, cover with cold water, and boil over medium high heat until just about cooked. Drain.

When potatoes are cool enough to handle, cut into 1/4 to 1/2-inch slices. Trim asparagus, discarding woody stems. Boil until just about cooked, leaving asparagus slightly crisp. Drain.

Brushing Sauce: Mix together salad dressing and curry powder.

Spiced Mayonnaise: Mix together mayonnaise and spices.

When coals are hot, position a sprayed grill screen on barbecue. If you have a small grill, it might be necessary to grill the food in batches. Position sweet potatoes, asparagus, and oranges on grill screen, and brush with brushing sauce as you grill. Turn potatoes, asparagus, and orange slices as necessary until they are hot and charred slightly on both sides.

Arrange lettuce on individual dishes. Using a long-handled spatula, remove vegetables and oranges and arrange decoratively over lettuce. Spoon a dollop of spiced mayonnaise in center of each salad. Serve hot.

Nutrition Information

Recipe makes 4 servings.
Serving size: 1 serving
Calories: 201; Total Fat: 4.7g; Saturated Fat: 0.9mg; Cholesterol: 0mg; Sodium: 166mg; Potassium: 781mg;


Milk: 0, Vegetables: 1.0, Fruit: 1.0, Bread: 1.0, Meat: 0, Fat: 1.0

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