^{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.

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Smoky Sweet Potato Salad

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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.

Prep Time:1 30

Cook Time:30

Ingredients

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)

Dressing

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

Instructions

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.

Notes

Ingredients & Technique:

Super simple recipe. Peel and roast your potatoes. Blend your dressing and let it chill. Crisp your bacon. Let it sit.

There’s not much more to it!

How long does it last and where?

This lasts for about 4-5 days in the fridge. The bacon and cilantro will not hold up long but they’ll still survive. Just be aware that as it sits in the fridge the textures will mesh and you will lose the crunch. The flavors won’t be lost.

Can you freeze it?

Nope!

Substitutions?

If you want to stick with a white potato – fine. I cannot promise the flavors will partner as well.

You can also try a golden beet or a butternut squash as a replacement but the heartiness of those will lose their integrity a lot faster than a standard sweet potato.

I have made this recipe with turkey bacon. It still had great flavor but it lost texture and became almost like a cold cut. It still works. Center cut bacon tends to have the same calories but I understand if you don’t eat pork. For a super quick substitution, you can add prepackaged bacon bits (preferably the “real” ones).

Eliminate the heat elements as well if you don’t want a spicy salad.

What to serve with it?