Sweet Potatoes cooked on the barbecue for a scrumptious salad

Grilled sweet potato salad: Take your braai to a whole new level

I’ts time to show your braai side skills. This weekend, make this buttery grilled sweet potato salad with chilli and yogurt for your family.

Sweet Potatoes cooked on the barbecue for a scrumptious salad

There’s just something about cooking on the braai. Even if you’re not adding wood to your fire, everything has a smokey and delicious taste, however, a combination always goes well. But, what happens when you also cook your sides on the braai? This grilled sweet potato salad will show you exactly what magic you can create with a hot fire and having fun with your cooking. It really is the perfect braai side for the weekend to go along with the sport.

Grilled sweet potato salad tips

These sweet potatoes become incredibly buttery when they cook in the foil but you’ll add that smokey flavour when you give them a second chance on the open fire. When making the yogurt dressing, you can add lots of spice as it will tone it down. Even the skins on the sweet potatoes are softened but still add great texture. You’ll also add crispy onions for some crunch with the fresh herbs. Get creative and add some bacon to the salad too!

ALSO READ: Grilled ginger-soy lamb chops: WEBER’s great weekend recipe

I’ts time to show your braai side skills. This weekend, make this buttery grilled sweet potato salad with chilli and yogurt for your family.

Last updated on 13 February 2023

Grilled sweet potato salad recipe

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Recipe by Irene Muller Course: SideCuisine: South AfricanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 4 large sweet potatoes (or 6 medium sweet potatoes)

  • 3 tbsp olive oil

  • ½ cup honey

  • ¼ cup red wine vinegar

  • 1 tsp ground salt

  • ½ tsp chilli flakes

  • freshly cracked black pepper

  • ½ cup plain yoghurt

  • ¼ cup crispy opinion sprinkle

  • 100 g feta cheese

  • thyme leaves

  • 1 sliced kiwi fruit

  • microgreens for garnishing (optional)

Method

  • Wash and dry the sweet potatoes. Rub them with a little olive oil and salt. Wrap them tightly and individually in tin foil. (use two layers)
  • Place on the braai to cook, turning every 5 – 10 minutes, until tender (about 30 minutes).
  • Unwrap the sweet potatoes, set aside and allow to cool slightly.
  • On the stove, in a small saucepan, add honey, a few leaves of thyme, red wine vinegar, salt and chilli flakes. Bring to the boil. Reduce the heat and allow to simmer until the mixture is just beginning to thicken.
  • Slice the sweet potatoes in half, lengthwise.
  • Braai the sliced sweet potatoes, cut side down, until lightly charred. Glaze the skin whilst the cut side is facing down. Then, flip over and glaze the charred side. Set aside.
  • Put blobs of yoghurt into a serving platter. Arrange the sweet potatoes on top of the yoghurt and layer the salad with crumbled feta cheese and crispy onion sprinkle.  Add more chilli if needed. 
  • Garnish with kiwi slices, microgreens and thyme. Squeeze lime juice over the salad and serve.

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