I found a recipe for Grilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta on Kalyn’s Kitchen and figured it was fate: I had all the ingredients in my house already, which is unusual. We don’t eat a lot of sweet potatoes so I don’t keep them on hand. I also had feta left over from Greek Quinoa Salad, and a bottle of balsamic vinaigrette.
Instead of grilling the sweet potatoes, I peeled and sliced them, and then tossed them in a quarter-cup of dressing. Then I placed them in a single layer on a foil-lined cookie sheet, and baked them for 20 minutes at 400° F. J. felt they should have been cooked longer; I thought they were fine as is but I will bake them for an extra 5 minutes next time. I wasn’t in the mood for feta, so I substituted Gorgonzola cheese instead — just a quarter cup.
Me, J., and my mom all really enjoyed the flavor of this salad. It’s got a lot going on: the sweetness of the potatoes, creaminess of cheese, crisp freshness of the green onions, and depth of thyme. It’s a very unusual side dish and one we’ll repeat. I’ll also try it without cheese, to serve kosher-style with burgers on the grill.