“Ultimate Grilled Sweet Potato Salad”

Updated: Aug 2, 2020

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Thats a big bowl of “AWESOMENESS”


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Start with cutting the sweet potatoes into about 3/8″ plates


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Oil both sides lightly with olive oil and put on the grill indirectly on Med-Low heat for about 5 to 7 minutes each side (depending on grill actual heat) until lightly seared


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Take two ears of corn and boil them husks on (only way i do corn) about 15 to 20 minutes


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Remove corn and set until cool enough to handle, cut the fat end and slide the bitches out (you’ll see they come out no hair or fuss)


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Throw them on the grill on the lower rack with a little salt and pepper on’m with the heat on med for about three minutes per side until ya get some nice markings on’m. At the same time remove the Sweet potatoes…because they look GOOD


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Slice off all that golden goodness and break it up and throw it in the largest bowl ya got…yer gonna need room here.


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Fry up about 6 slices of bacon until semi crispy like so


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dice it up in to little bitty pieces…not too itty bitty though


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Dice up 1/2 a large red onion and a bunch of green onions and toss them in that bowl


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Dice up a large red bell pepper…and you know it…toss it in…with a normal sized can of black beans (rinsed real good)


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Dice up one large apple, ya dont gotta peel it or nuttin…and toss it in


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Grab about that much Pecans, put’m in a zip lock


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Smash’m up and toss them in…