First thing you want to do for this one is precook 3 medium yams, I just cooked mine in the microwave for around 10 minutes.  Once cooked place in refrigerator to cool you will be slicing them and it will be easier if they are cold.

Cut the cooled yams into ½ inch thick rounds and place them on a hot oiled grill along with 4 whole scallions.  Cook until grill marks appear on bottom of yam (about 1 minute) and turn, also turn the scallions.  Cook for approximately another minute until other side of yam has grill marks and remove from grill, along with scallions.

Cut yam rounds into quarters and chop up scallions, place in a large bowl and lightly toss with a ¼ cup of coarsely chopped Italian parsley.  This grilled salad goes great with my balsamic dijon vinaigrette.  You can add as much vinaigrette as you wish (keeping in mind stats for vinaigrette).  To add to the whole grilled theme this salad is best served warm, however it is still great cold.

1 cup of sweet potato salad without vinaigrette is 2g of Protein, 38g of Carbohydrates and .2g of Fat.

This recipe makes about 4 cups.

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