Finally - a feel good salad that doesn’t skip a beat. It's wildly delicious. This…
Smoky Sweet Potato salad will be the supporting act to your next backyard BBQ. It will be hard to go back to the generic version of “potato salad” after trying this recipe.
I never really understood potato salad. In a family that is part German (and BIG spud connoisseurs), we always had potato sides for big meals and gatherings. On top of that, my dad loved a store bought potato salad for lunch as often as he could have it. My mom, well, she loves potatoes in every form. I don’t know why…I just didn’t LOVE potatoes in a salad form but I understood the desire at cookouts.
Oddly enough I loved macaroni salad – same dressing ingredients it seemed – just as heavy and gut busting. As for potatoes, they are best for me in their worst form…which is….fried with cheese. Other than that, they’re mediocre. What I DO love and have never had a problem with were sweet potatoes. Again, this is not a “health” play where I claim I don’t like something because it’s not light and nutritious. I like potatoes, I just prefer sweet potatoes more (at times).
When I thought about the substitution of sweet potatoes in a “potato salad” I knew I had an opportunity to dress it with something other than mayonnaise. Sweet and salty with added heat is always the way to go. Plus, I don’t know too many people who can say no to bacon!
This salad will always be my go to potato salad. You invite me to a barbecue – I can assure you this side dish will blow your mind.
- non stick cooking spray
- 3 medium sweet potatoes peeled, cubed
- salt & pepper to taste
- 1 small red onion finely diced
- ¼ cup red bell pepper diced
- ¼ cup green bell pepper diced
- 8 pieces center cut bacon chopped
- ¼ cup cilantro finely chopped
- ⅓ cup celery diced, (optional)
- ¼ cup non fat Greek yogurt plain
- 3 chipotle peppers in adobo sauce finely chopped
- 4 tablespoons balsamic vinegar
- 1 tablespoon garlic minced
- 2 packets zero calorie sugar substitute
- 1 small lime zest and juice
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup green onions chopped
- ¼ cup cilantro finely chopped
- Preheat oven to 425°
- Peel and cube into 3/4”-1” cubes. Line 2 large baking sheet with foil and spray with non stick cooking spray. Spread the sweet potato pieces out between the 2 sheets in one layer. Make sure they are not over crowded. Bake for 10 minutes, remove and stir. Put back into the oven for 5-7 minutes. Avoid burning by checking them after 10 minutes and check tenderness. They should be soft, but not charred or mushy. Let cool for 5-10 minutes before adding to the rest of the recipe
- On a microwave-safe plate, line the plate with several layers of paper towels and spread out 8 slices of bacon. This may need to be done 4 pieces at a time, in 2 batches. For each piece of bacon that’s being cooked, add 50 seconds to the cook time on high in the microwave. Bacon should be crispy when done. Allow to cool for at least 5 minutes before chopping into medium sized pieces.
- In a large mixing bowl add onion and peppers. In a food processor, add greek yogurt, chipotles, vinegar, garlic, sweetener, cumin, chili powder, salt and pepper. Blend for 30-60 seconds until all ingredients are combined and become one cohesive dressing. Pour into mixing bowl with pepper. Add sweet potatoes and gently fold.
- Set the mixing bowl in the fridge for at least 30 minutes to set. Remove and add bacon pieces and cilantro. Let set for at least another 30 minutes in the refrigerator. Before serving, top with chopped green onions and more chopped cilantro.
- BBQ meats – Ribs, brisket, smoked chicken, etc.
- Pork chops!
- On top of a salad
- On top or as a side to tacos