Tangy Sweet Potato & Bacon Salad


This potato salad has been on my mind for a few weeks.  You see, I rarely, pretty much never, make burgers with buns these days.  I don’t miss or need the bun so I opt to use sweet potatoes instead.  Roasted sweet potato wedges, grilled sweet potato slices, or sweet potato salad.  For me this is a healthier and more delicious route to go.  Also, I don’t use cheese anymore and find the addition of bacon much more exciting and flavorful.  A burger with sweet potato salad, avocado, tomato, and lettuce – pretty delicious to me!  Now on to the recipe.


You may be wondering why I used white sweet potatoes.  Let’s just say we can attribute this to sending someone else to do your grocery shopping for you ;).  Typically, I make this dish using orange sweet potatoes, or really yams.  But I do cook with white sweet potatoes and appreciate the starchiness or their texture and earthy flavor.  So for us, using white sweet potatoes was a fine substitution.  And as a bonus, they remind us of the Caribbean, which is always a good thing.  For those that prefer the sweet and creamier texture of yams, use those instead.


There really is nothing to this recipe.  Sweet potatoes, bacon, red onion, olive oil, vinegar, s&p, and a bit of parsley to top it off.  I choose to use coconut vinegar, which is nice and tangy.  I’m sure apple cider vinegar would have the same effect.  If you prefer something a bit more mellow maybe try using white wine vinegar.  Either way if you don’t love the taste of vinegar this might not be the salad for you.  Of course you could add some honey or maple syrup to sweeten the zing, but this is not necessary for me.  If you have the time to make this ahead definitely do so, it always tastes better the following day.  I find it best served at room temperature.  Enjoy!


Tangy Sweet Potato & Bacon Salad

  • 3 large sweet potatoes
  • 6 pieces bacon
  • 1 large red onion, chopped 1/4″ thick
  • 1/3 cup olive oil
  • 6 tablespoons coconut vinegar
  • s&p
  • 3 tablespoons fresh parsley, chopped
  1. Peel and chop sweet potatoes into large bit sized chunks.  Add to a pot and cover with water and season with salt.  Bring to a boil and cook until tender, 5-8 minutes, until fork tender.  Drain in a colander and set aside in a bowl.
  2. Meanwhile chop bacon into 1/4″ pieces.  Add to a large skillet and cook over low heat until fat is rendered out and bacon is crispy.  Scoop out bacon with a slotted spoon and set aside.
  3. Add the red onion to the bacon grease and continue to cook over low heat until soft and tender, 5 minutes or so.
  4. Add the olive oil and coconut vinegar to the pan and simmer for another 4 minutes to let the vinegar reduce.
  5. Pour onion mixture over sweet potatoes.  Season generously with s&p and add crispy bacon.  Mix well and lastly add parsley.

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