Love this recipe, I like to make it at the begging of the week and go back to snack on. It’s easy to do that with this sweet potato salad as it is good right out of the refrigerator. When I don’t have time to make a whole meal the ability to grab something nutritious and quick is a life saver.
With Sweet potatoes being the main ingredient it will have a pretty high glycemic load, which is fine if you are at your ideal weight or if you are part of a high intensity training regimen. I would recommend eating some after a workout or in the second part of the day.
1/2 pound bacon
3 large sweet potatoes (about 2 pounds), peeled and cut into 1/2 cubes
4 garlic cloves, chopped
2 tablespoons coconut oil
juice 1 lime
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 green onions, chopped
handful of fresh dill, roughly chopped
dash of red pepper flakes (optional)
dash of ground cinnamon
salt and pepper to taste
1. Preheat oven to 375˚f. Line baking sheet with foil and lay bacon flat on the sheet. Bake for 15-20 minutes, until the bacon is slightly crispy. let cool then roughly chop.
2. While bacon is cooking double peel sweet potatoes*
3. In a roasting pan or rimmed baking sheet lined with aluminum foil, toss sweet potatoes and garlic in rendered bacon fat from baked bacon (let bacon fat cool before handling). Roast for about 30 minutes or until slightly browned.
4. While the sweet potatoes are roasting, whisk together the lime juice, olive oil, and balsamic vinegar. Toss in green onions, dill, red pepper flakes, cinnamon, and salt and pepper and mix well.
5. Once sweet potatoes are finished cooking, toss them together with the dressing and bacon.
*any tubers or root vegetables should be peeled to avoid toxins that can be picked up form the soil or , a simple step that goes a long way to improving health. With sweet potatoes I double peel as recommended by the Bullet Proof Executive.
~ cooking time will vary relative to the size of the sweet potato cubes, try to keep them lade