Sweet Potato Salad with Bacon and Pecans
Sweet Potato Salad with Bacon is a naturally sweet and creamy treat that's suitable for gluten-free, dairy-free, and paleo diets. CathysGlutenFree.com
Servings 6 people
Calories 276kcal
Equipment
- Instant Pot optional
Ingredients
- 2 pounds sweet potatoes peeled and chopped into bite-sized pieces
- 6 slices bacon without spices for nightshade-free
- 2 green onions chopped
- ½ cup mayonnaise
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- ½ teaspoon sea salt
- ½ cup pecan halves
Instructions
- Peel sweet potatoes and chop them into bite-sized pieces. Put them in a pot with a little water, and steam them until tender. Drain.OR, cook whole sweet potatoes in an Instant Pot on a rack with a cup of water, for 12 minutes (10 if you like them a little firm), and allow the steam to release naturally. When they're cool enough to handle, pull off the skins and chop the sweet potatoes up.
- 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.
Video
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.
Nutrition
Calories: 276kcal | Carbohydrates: 21g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 549mg | Potassium: 353mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10740IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
