The night before you can dice/chop all the following ingredients and set aside in a sealed container in the refrigerator: Garlic, red onion celery and bell peppers. On the bell peppers you want them more in chunks than a dice. They need to be fork sized and not too small as they are adding some great texture to the salad.

You can also grill the jalapenos the day before. Set your Grilla, Silverbac or Kong to 350 and let the jalapenos sit over the hottest part of the grill just until they start to blister. You can then remove the seeds and then dice and set aside in a container or bag separate from your other chopped veg.

Next set your grill to 350-400 degrees and peel your sweet potatoes and slice them. You’ll want to make sure you don’t go bigger than 1/4in thick slices. You will also want to use bias cuts to make as much surface area as possible if you have smaller sweet potatoes. The idea is to make them as long and easy to manipulate with tongs as possible. Once you have them sliced place them in a large bowl and toss with olive oil.

Now place your sweet potatoes on the grill and cook until fork tender. Grilling the potatoes may take 30 to 40min depending on size of slices and density of the sweet potatoes.

While your potatoes are on the grill chop the green onions and the cilantro. On the cilantro, you will want to only use the leaves and not the stems. Use a fairly fine chop on both.

Once your sweet potatoes are done cut them down into fork sized pieces and then toss with the veggies and dressing (you will probably only use about ¾ cup of the dressing, but use as much or as little as you prefer). Save the jalapenos, cilantro and green onion for last add them according to your taste buds. Toss well but gently to ensure the dressing is well distributed.
You can now serve this dish at its current temp or put it in the refrigerator to chill for a few hours. It tastes great either way.