My friend's amazing baked sweet potato salad

This sounds so good! I love sweet potatoes of any kind; DH and kids - not as much! But I'll bet they will all eat this. I'll try it and let you know. Thanks for posting!

I clicked on the link and got a warning that it was an unsafe site. Can you please copy the recipe in a post? Sounds delicious.

Ingredients

• SALAD:
• 2 large sweet potatoes
• 4 slices double smoked bacon
• 1/2 medium red bell pepper, diced
• 1/2 cup celery, diced
• 2-3 green onions, thinly sliced on the diagonal
• 1/4 cup your choice of nuts, lightly crushed
• 1 tsp fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• DRESSING:
• 1 vanilla bean, split in half and seeded, seeds reserved
• 2 Tbsp hot water
• 3 Tbsp pure maple syrup
• 3 Tbsp white wine vinegar
• 1 shallot, finely chopped
• 1 Tbsp Dijon mustard
• 3 Tbsp olive oil

Instructions

• 1. Preheat oven or grill to 450F
• 2. Roast sweet potatoes for 45 to 60 minutes, or longer depending on size, until just cooked and tender but not mushy when pierced with a wooden skewer. Let cool slightly to handle, peel, and cut into bite-size pieces, 1 to 1 1/2 inches. Cool completely.
• 3. Grill or bake bacon slices until crispy. Dice in 1/2 to 3/4 inch chunks.
• 4. In a large bowl, combine sweet potato, bacon, red pepper, celery, green onions, nuts, parsley, rosemary, and thyme. Toss well as set aside.
• 5. Place vanilla bean and seeds in a bowl with the hot water. Let sit 10-20 minutes.
• 6. Whisk together the maple syrup, vinegar, shallot, and mustard. While continually whisking, drizzle in the olive oil to form an emulsion. Whisk in the vanilla mixture.
• 7. Pour the vinaigrette over the sweet potato salad and mix well to coat. Serve immediately.

• Servings : 3-5
• Ready in : 105 Minutes
• Course : Main, Salads, Side dish
• Recipe Type : Dinner, Lunch
• Ingredient : Veggies

Sounds like a winner!

On 7/28/2014 santorini said:

I clicked on the link and got a warning that it was an unsafe site. Can you please copy the recipe in a post? Sounds delicious.

Sorry Santorini, the website should be ok, its just a personal recipe blog. Strange :-~~

Fun fact, your nickname is santorini, and Im travelling to Santorini for the first time next month

On 7/28/2014 beach-mom said:

This sounds so good! I love sweet potatoes of any kind; DH and kids - not as much! But I'll bet they will all eat this. I'll try it and let you know. Thanks for posting!

Looking forward to your comments Beach-mom!!

On 7/28/2014 RespectLife said:

Ingredients

• SALAD:
• 2 large sweet potatoes
• 4 slices double smoked bacon
• 1/2 medium red bell pepper, diced
• 1/2 cup celery, diced
• 2-3 green onions, thinly sliced on the diagonal
• 1/4 cup your choice of nuts, lightly crushed
• 1 tsp fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• DRESSING:
• 1 vanilla bean, split in half and seeded, seeds reserved
• 2 Tbsp hot water
• 3 Tbsp pure maple syrup
• 3 Tbsp white wine vinegar
• 1 shallot, finely chopped
• 1 Tbsp Dijon mustard
• 3 Tbsp olive oil

Instructions

• 1. Preheat oven or grill to 450F
• 2. Roast sweet potatoes for 45 to 60 minutes, or longer depending on size, until just cooked and tender but not mushy when pierced with a wooden skewer. Let cool slightly to handle, peel, and cut into bite-size pieces, 1 to 1 1/2 inches. Cool completely.
• 3. Grill or bake bacon slices until crispy. Dice in 1/2 to 3/4 inch chunks.
• 4. In a large bowl, combine sweet potato, bacon, red pepper, celery, green onions, nuts, parsley, rosemary, and thyme. Toss well as set aside.
• 5. Place vanilla bean and seeds in a bowl with the hot water. Let sit 10-20 minutes.
• 6. Whisk together the maple syrup, vinegar, shallot, and mustard. While continually whisking, drizzle in the olive oil to form an emulsion. Whisk in the vanilla mixture.
• 7. Pour the vinaigrette over the sweet potato salad and mix well to coat. Serve immediately.

• Servings : 3-5
• Ready in : 105 Minutes
• Course : Main, Salads, Side dish
• Recipe Type : Dinner, Lunch
• Ingredient : Veggies

Thanks RespectLife!

I'd never make it. Too many ingredients. But I'd love it if somone made it and served to me.