Grilled Purple Sweet Potato Salad
This grilled purple sweet potato salad, inspired by author T Kira Māhealani Madden’s farm stay in Hawai‘i, is smoky and nutty with blistered potatoes and a mayo-based dressing punched up with toasted sesame seeds and plenty of lemon.
Ingredients · Servings 4
- 2 lb. purple sweet potatoes, peeled
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- 1 Tbsp. white sesame seeds, plus more for serving
- 1 garlic clove, finely grated
- ½ cup mayonnaise
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. soy sauce
- 1 tsp. freshly ground pepper
- 1 tsp. sugar
- 1 tsp. toasted sesame oil
- 2 Tbsp. extra-virgin olive oil
- Thinly sliced scallions (for serving)
Method · 50 min
- Place 2 lb. purple sweet potatoes, peeled, in a large pot and pour in water to cover. Season with kosher salt and bring to a simmer; cook until almost tender, 18–25 minutes. Drain and let sit until dry and cool enough to handle. Slice in half lengthwise and place on a rimmed baking sheet.
- Meanwhile, toast 1 Tbsp. white sesame seeds in a dry small skillet over medium, stirring occasionally, until deep golden brown, 5–7 minutes. Transfer to a mortar and pestle and let cool. Coarsely crush sesame seeds. (Alternatively, you can smash with the side of a chef’s knife or with a heavy skillet.)
- Stir together 1 garlic clove, finely grated, ½ cup mayonnaise, 1 Tbsp. finely grated lemon zest, lemon juice, 1 Tbsp. soy sauce, 1 tsp. freshly ground pepper, 1 tsp. sugar, 1 tsp. toasted sesame oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and crushed sesame seeds in a small bowl.
- Prepare a grill for medium-high heat. Drizzle 2 Tbsp. extra-virgin olive oil over sweet potatoes, season with salt, and turn to coat. Grill, cut sides down, until deeply charred underneath, 8–10 minutes.
- Transfer sweet potatoes to a platter, arranging cut sides up. Using a fork, lightly crush. Spoon dressing over and top with sesame seeds and thinly sliced scallions.
