This is a revised vegan grilled sweet potato salad recipe with a creamy curry dressing, celery, currants and cilantro. While many of the components are exactly the same and the technique hasn’t changed, the dressing has been altered. The key ingredient is no longer madras curry powder, but garam masala instead. It’s so good with the sweet potatoes. Enjoy this tasty side dish for cookouts, picnics, road trips and more.
This recipe makes ~8 servings.
Two things…
- I grilled the sweet potatoes at 400º F on a gas grill. Everyone’s grill is a little different. Everyone’s cookware is a little different. You may need less time or more time on the grill. Stay vigilant. Check the sweet potatoes often and flip them to keep the cook even. When they are soft enough to enjoy eating and have enough char on the outside for you, it’s time to take them off.
- If you don’t have dried currants on hand, raisins work fine.
Please enjoy! And discover other UVK recipes like Golden Beetroot and Couscous Salad with Slivered Almonds and Dried Currants, Roasted Sweet Potato Soup, Collard Green Salad with Roasted Sweet Potatoes, Raisins and Pumpkin Seeds, Coconut Mango Millet Porridge with Toasted Almonds and Golden Raisins, Roasted Red Pepper Soup and more.
Grilled Sweet Potato Salad with Creamy Curry Dressing
8 cups peeled and cubed sweet potatoes (OR ~3 large sweet potatoes, peeled and cubed)
Olive oil, to drizzle
¼ cup chopped shallot (OR ~1 small shallot, chopped)
2 Tbsp sherry vinegar
2 tsp dijon mustard
1½ tsp peeled and minced fresh ginger root
1 tsp garam masala (I used Simply Organic Garam Masala)
½ tsp ground coriander
½ cup vegan mayonnaise (I used Follow Your Heart Vegenaise)
¼ tsp agave
¼ tsp salt
Black pepper, to taste
1½ cups chopped celery (OR ~5 celery stalks, chopped)
2 Tbsp dried currants (OR raisins)
½ cup chopped fresh cilantro
1. First, we’ll grill the sweet potatoes for the salad. Preheat a gas grill to 400º F. Line a large, grill-proof shallow pan with non-stick aluminum foil. Spread the sweet potatoes over the top of the foil in a single layer. Drizzle with olive oil and move the sweet potatoes around until they are coated. Season with salt.
2. When the grill reaches 400º F, add the pan of sweet potatoes to it. It took me ~15 minutes (and some flipping!) to get my sweet potatoes cooked through and charred to my preference. Keep an eye on them throughout the process to prevent burning. When they are soft enough to enjoy eating, it’s time to remove them. Set them aside to cool.
3. In a blender, add the shallot, sherry vinegar, dijon mustard, ginger root, garam masala, ground coriander, vegan mayonnaise, agave, salt and black pepper. Blend until completely smooth.
4. When the sweet potatoes are cool, add them to a mixing bowl with the celery, currants (or raisins), cilantro and the creamy curry dressing. Stir together. Taste the vegan grilled sweet potato salad and adjust seasonings, if needed (more salt? more garam masala?). Serve.