BBQ Sweet Potato Salad2017-07-13
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
This is another take on my BBQ potato salad. I used Frank’s Red Hot Sauce because it has a vinegar flavour that is needed to cut through the sweetness. If you don’t want any spice then add a splash of apple cider or red wine vinegar to help balance the flavours. They sometimes sell mini sweet potatoes in a bag. Don’t buy them for this recipe. The pieces will be too small and will fall through your BBQ grates. Check your grates before cutting the potatoes to make sure that they are large enough to stay on the BBQ. The potatoes will shrink a bit as they cook so cut them a bit bigger then you think you would need to. You can check out another version of a BBQ potato salad recipe here.
- 1 Lb Sweet potatoes, skin removed and cut into large chunks
- 1 Tbsp oil
- 1 Tbsp maple syrup
- 1-2 Tbsp Frank’s Red Hot Sauce -depending on how spicy you like it
- 1 tsp finely chopped rosemary
- 1 tsp sumac
- 2 green onions, finely chopped
- Salt and pepper to taste
Turn BBQ on to med/low heat.
Peel and cut the potatoes into large chunks so they are big enough to not fall through the BBQ grates and toss them in a bowl with the oil.
Dump on to BBQ and close the lid. You can also use a grilling basket if you want. Cook for about 30 minutes, tossing half way through. Test around 15 minutes for doneness (every BBQ is a bit different and has different hot spots so the cook time is a rough estimate).
While the potatoes are cooking add all of the other ingredients to the same bowl the potatoes were in and mix together. I like to do this in a metal mixing bowl because it is light weight and makes a bit of a mess while you're tossing it so I transfer to a nicer bowl to serve it after.
When the potatoes are done put directly into the bowl with all the ingredients and toss well.
Taste for seasoning and add salt and pepper if necessary.