Sweet Potato Salad with Bacon is a naturally sweet and creamy treat that I’ve been enjoying this summer. It seems indulgent, but really – it’s not!
CathysGlutenFree.com
Peel sweet potatoes and chop them into bite-size pieces. Put them in a pot with a little water, and steam them until tender. Drain.
Meanwhile, fry or broil bacon until cooked. Remove from fat and allow to cool. Chop.
Combine the mayonnaise, maple syrup, mustard, and salt for salad dressing.
Gently stir the dressing into cooked, drained sweet potatoes until coated. Fold in the bacon and green onions. The salad can be refrigerated for a day or two at this point.
Sprinkle pecan pieces over the salad and serve.
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Notes
The potatoes and bacon can easily be cooked ahead of time.In fact, the whole salad will keep well in the refrigerator if you save the pecans to put on just before serving.