Savory Sweet Potato salad

Julie Gray


This a great side dish. I have made variations of this salad depending on what ingredients I had on hand. So feel free to change it up to suit your needs.

pinch tips: How to Peel Potatoes




30 Min


45 Min


4 lb
sweet potatoes, peeled, cut into 1-inch chunks
3 slice
(thick-cut) bacon, cut crosswise into 1/2-inch pieces
1 tsp
1 tsp
freshly ground pepper
3 1/2 Tbsp
canola oil
1/3 c
fresh lime juice
1 tsp
dijon mustard
1 clove
garlic, crushed
1 tsp
toasted sesame oil or other nut oil
scallions, thinly sliced
red bell pepper, seeded, cut into 1/2-inch dice
1/3 c
roasted peanuts, coarsely chopped
1/4 c
cilantro, chopped

Directions Step-By-Step

Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.

About this Recipe

Course/Dish: Potatoes