This recipe for Paleo Sweet Potato Salad can be served hot or cold, with a sweet and tangy glaze made of our Paleo Mayo, parsley, and bacon! It’s the greatest pot-luck food because you can make it a day ahead of time too. If you don’t like spicy at all, you can leave the arbol chili peppers out, but we highly recommend them. They don’t make the food actually spicy, just give it a little flavor and punches it up! A quick note is to reserve the bacon fat…it adds flavor that we’ll want to add it back in to the sauce. If you are looking to lose weight faster, I would omit this step, even though it does add flavor.
Happy 4th of July weekend! We always love the Fourth because it’s a big beach holiday here in Florida. We like to get on our bikes, ride around the beach, meet up with friends, hit a couple of parties, then go home and have a massive grill out with friends. This Paleo Sweet Potato Salad is always a hit because I can make it in advance and its not just boring ol’ potato salad. We’ve never come home with extras, so we’ll take that as a hit!
Recipe: Paleo Sweet Potato Salad
- 2 large Sweet Potatoes
- 2 Tbsp Extra Virgin Olive Oil
- ¼ cup Paleo Mayo
- 2 dried Arbol Chili Peppers
- 1 ½ Tbsp Coconut Vinegar
- ½ tsp ground Chipotle Pepper
- 1 tsp ground Mustard Powder
- 1 tsp raw Honey
- ¼ cup fresh Parsley
- 1 small bunch Chives
- 3 Blackflorest Bacon strips
- ½ tsp Coarse Sea Salt
- ½ tsp Black Pepper
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and dice the sweet potatoes into ½” cube. You can choose not to peel these, for added nutrients, it will just slightly change the texture and flavor of this dish. We like to switch it up by doing this something.
- Toss the sweet potatoes with the olive oil, coarse sea salt and black pepper. Make sure that each piece is coated well and should glisten, but not be too wet.
- Spread the sweet potatoes out on a baking sheet. We like to leave our baking sheet unlined, so we get sections of caramelized sweet potatoes, but if you don’t want to scrape a few off, just line it with parchment paper. Cook for about 20 minutes (or until soft and tender).
- While the sweet potatoes are cooking, blend together the Paly Mayo, dried arbol chili peppers (be sure to tear the stems off), coconut vinegar, chipotle pepper, mustard powder and raw honey. Blend until well incorporated, transfer to a bowl large enough for all ingredients, and set aside.
- Next, dice the bacon (we like to use Blackforest, but you can use Applewood smoked too…just make sure your bacon is nitrate and nitrite free) and cook it over medium (~5) heat, stirring occasionally, for about 4 minutes, or until the bacon is slightly crispy. While the bacon is cooking, chop the parsley and green onions (green parts only please).
- Allow the bacon to cool for a couple of minutes, then add it, the bacon fat (or about 1-2 tablespoons if you have excess), parsley and chives to the sauce and stir to incorporate.
- When the sweet potatoes are tender, transfer them to the bowl that contains the sauce and mix all ingredients together. If you like potato salad warm, like Angel, then serve it immediately. If you like it cold, then put it in the refrigerator and let it chill. You can make this recipe a day in advance too if you have a lot of food to cook!
- This recipe can easily be made Vegetarian, just omit the bacon! You can even make if Vegan if you swap the Paleo Mayo with Vegennaise!
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6