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Grilled Sweet Potato Salad with Maple Vinagrette

My H-E-B Texas Life Magazine, March 2014


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

20-30 minutes


3  sweet potatoes, peeled and sliced into 3/4 inch slices

2  tsp., divided  olive oil

1  bunch  green onions, root ends removed

1/2  tsp.  cumin

2  tsp.  apple cider vinegar

1  clove  garlic, minced

1  Tbsp.  maple syrup

3  Tbsp.  pecans, chopped

2  pieces  bacon, cooked and chopped

1/2  c.  parsley, chopped


Lightly spray grill with non-stick cooking spray. Preheat grill to mdeium-high.

Season the sweet potato slices with cumin and 1 tbsp. olive oil. Place sweet potatoes on the grill along with green onions. Grill potatoes until tender yet, slightly firm approximately 8 minutes per side. Grill onions until wilted and lightly browned.

While onions and potatoes are cooking, cook bacon and set aside.

Combine the vinegar, remaining oil, maple syrup, garlic and parsley in a large bowl.

Give the onions a rough chop and add to the bowl.

Add grilled potatoes to the bowl and mix will. Top with chopped bacon. Serve warm or room temp.
Nutritional Information
Serving size: 6, Calories: 150, Total Fat: 9g, Saturated Fat: 1.5g, Sodium: 105mg, Carbohydrates: 16g, Dietary Fiber: 3g, Protein: 3g
My H-E-B Texas Life Magazine, March 2014

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