Recipe of the week
For August’s picnics and cookouts, this sweet potato salad is “going to be the only side you need,” said Jake Cohen in TastingTable.com. The grilled sweet potatoes add some flair even before they’re tossed in a fragrant, creamy dressing of yogurt, turmeric, Thai basil, and ginger. The resulting salad is satisfying enough to be a vegetarian main course. Served in a wrap, it makes “a hearty meatless meal.”
Grilled sweet potato salad
4 lbs (6 large) unpeeled sweet potatoes, cut lengthwise into ½-inch-thick slices • 3 tbsp olive oil • kosher salt and freshly ground black pepper • ½ cup yogurt • ½ cup mayonnaise • ¼ cup Thai basil leaves, minced • 2 tbsp minced chives • 2 tbsp lime juice • 2 tsp lime zest • ½ tsp ground turmeric • 1 celery stalk, finely chopped • 1 garlic clove, finely grated • 1-inch piece ginger, peeled and finely grated
• Light the grill. In a large bowl, toss the sweet potatoes with olive oil and salt and pepper to taste. Grill potatoes, flipping once, until cooked through and lightly charred, 15 to 20 minutes. Transfer to a cutting board and let cool, then roughly chop.
• Meanwhile, stir together remaining ingredients until combined. Add cooled sweet potatoes and toss to coat. Transfer to a clean bowl and either serve at room temperature or chilled for 1 hour. Serves 4 to 6. ■