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Roasted Sweet Potato Salad
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Roasted Sweet Potato Salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
This is definitely not your Mom's potato salad! It's savory with a little heat, a little sweet and it might just be your new favorite summer side.
Course: Side Dish/Salad
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 4 lbs sweet potatoes peeled and cut into 1/2 inch dice
  • 1/4 cup extra virgin olive oil
  • Kosher salt and pepper
  • 5 strips of bacon
  • 2 orange or yellow bell peppers 1 lb, cut into 1/4 inch dice
  • 1 cup fresh pineapple cut in to a 1/4 dice
  • 1/4 cup chives minced
  • 1/4 cup flat-leaf parsley minced

  • Chili Lime Dressing
  • 2 Tbsp shallot minced
  • 1 Tbsp finely minced ginger
  • 1/2 tsp minced jalapeno pepper
  • 1/4 tsp chipotle chile powder
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1 tsp lime zest
  • 1 Tbsp fresh lime juice
  • 1 Tbsp honey
  • 1 1/2 Tbsp white wine vinegar
  • 3 Tbsp extra virgin olive oil
Instructions
  1. Preheat the oven to 425 degrees and line two sheet trays with non-stick foil.
  2. Divide the sweet potatoes between the two sheet pans and drizzle evenly with olive oil and season with salt and pepper. Toss to coat.
  3. Roast for about 30 mins or until tender and golden brown. Remove from the oven and cool to room temperature.
  4. While the potatoes are roasting fry the bacon until crisp in a non-stick skillet. Remove the bacon to a paper towel-lined plate to drain and pour out all but 1 Tbsp bacon grease.
  5. Heat the pan over medium heat and add the diced peppers. Cook until softened and golden brown, about 5 mins. Cool to room temperature.
  6. In a large bowl lightly toss together the sweet potatoes, peppers, pineapple and herbs. Add the dressing and toss and then crumble the bacon into the bowl and stir just until combined.
  7. Season with salt and pepper if desired and serve.
  8. Dressing: Combine everything but the olive oil in a small food processor (alternatively you can whisk by hand) and process until blended. Add the oil and process until combined.
  9. *Salad can be prepared up to 3 hrs ahead and left at room temperature. Store leftovers in the refrigerator.