| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
- Kosher salt
- 1 pound bacon, cut into 1-inch pieces or lardons
- 1 medium red onion, cut into 1/4-inch dice
- 2 tablespoons whole-grain or stone-ground mustard
- 1/4 cup white vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
- Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
- Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 458 |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 50 mg |
| Sodium | 642 mg |
Reviews
We made this for Thanksgiving. A great new sweet potato dish for the holiday. The flavor combination was great. Love the salty, sweet, and savory of the dish.
Would canned sweet potatoes work?
I made it for Thanksgiving. New favorite side dish. Not going to wait for the holiday to make it again. Delish!
There’s some magical combination of ingredients going on here. When I took the first bite, I became a junkie. I couldn’t stop myself! It was SO good.
Made this and brought it to a baby shower. Everyone loved it and grandpa ate the last bit of it straight out of the bowl. The inlaws requested I make it again for Thanksgiving.
I made this. It was so good both hot & cold & easy to make.
Easy and SO delicious! “ONO” as we say in Hawaii!!
Dee-lish! I used less crumbled bacon and didn’t use all the vinaigrette (but it made yummy leftovers!). The vinegar balanced out the fat perfectly. Definitely a keeper!
This salad is just yummy!
I made this after seeing it on The Kitchen and it was amazing!!!!! I was nervous the bacon would be too much but the flavor of the vinaigrette really cuts the fat beautifully! I will make it again next time I’m serving brats!