Sweet Potato Salad with Bacon

• Gluten free

• Meat

  • 4 Bacon, Thick Cut Slices
  • 1 cup Celery hearts

• Produce

  • 2 Garlic cloves
  • 1 cup Green onions
  • 1 Jalapeno pepper
  • 3 Sweet potatoes, large

• Condiments

  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/4 cup Rice vinegar

Found on wellplated.com

Description

Ingredients

• 4 thick-cut bacon slices
• 3 large sweet potatoes, peeled and cut into chunks
• 1 cup thinly sliced celery hearts
• 1 cup thinly sliced green onions
• 1 jalapeno pepper seeded and minced*
• 2 tablespoons whole grain mustard
• 2 garlic cloves, minced
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Directions

• Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork tender, about 10-15 minutes depending upon the size of your potato chunks. Drain, gently and quickly rinse with cold water, then set aside. Cook the bacon. My favorite method is to bake it: preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack, then bake until crisp, about 15 minutes depending upon the thickness of your bacon. Remove from the baking rack to a paper towel-lined plate. Let cool, then crumble into a large bowl. Add the celery and green onions. Prepare the mustard dressing: In a small bowl or large measuring cup, whisk together the jalapeño (or fresno chile), mustard, garlic, vinegar, olive oil, salt, and pepper. Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve warm, chilled, or at room temperature.

Nutrition