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Recipes // Side Dishes // Sweet Potato Salad with Warm Bacon Dressing

Sweet Potato Salad with Warm Bacon Dressing

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By Marlene Koch

Makes 8 servings

Looking for a new potato salad recipe that is sure to impress? Look no further. This recipe comes by way of a famous Food Network chef, only my version boasts less than half the calories, 75% less fat, and even more flavor. Reducing the oil while simultaneously adding caramelized onions and a touch of liquid smoke did the trick to place this roasted potato salad in prize-winning contention with all my testers.

2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks

Ingredients:

  • 4 slices center-cut bacon
  • 1 large red onion, chopped (1 1/2 to 2 cups)
  • 2 garlic cloves, minced
  • 1/4 cup cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 1/8 teaspoon liquid smoke
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 chopped green onion tops (green part only, about 3 onions) for garnish

Directions:

  1. Preheat the oven to 425ºF. Spray a baking sheet with cooking spray. Place the sweet potatoes on the pan in a single layer, and spray lightly with cooking spray. Bake for 15 minutes, spray again, stir, and bake another 10 to 15 minutes, or until soft when pierced with a fork.
  2. While the sweet potatoes bake, in a medium skillet, cook the bacon until crisp Transfer the bacon to a paper-towel-lined plate, crumble, and set aside. Discard all but 1 tablespoon of the bacon drippings.
  3. Add the onion to the pan. Cook onion for 10 minutes, or until softened and lightly caramelized. Add garlic and cook for 1 minute. Add 2 tablespoons water and next 6 ingredients (vinegar through black pepper), and stir, scraping the pan to incorporate drippings. Bring to a low boil, and remove from heat.
  4. Place the roasted sweet potatoes in a large bowl. Pour the hot dressing over the potatoes, and lightly toss to coat. Sprinkle with reserved bacon and green onion tops. Serve warm or at room temperature.

Marlene Says:To make Roasted German Potato Salad, swap unpeeled red potatoes for sweet potatoes, and reduce onions to 1 cup. When the onions have cooked for 5 minutes, add 2 cups sliced mushrooms to the skillet, and cook until the mushrooms are soft and onions lightly caramelized (about 5 minutes). Proceed as directed in step 3. (Subtract 15 calories and 4 grams of carbohydrates.)

Nutrition Information Per Serving: (about 2/3 cup) Calories 160 | Carbohydrate 30g (Sugars 16g) | Total Fat 3.5g (Sat Fat 1g) | Protein 3g | Fiber 4g | Cholesterol 5mg | Sodium 55mg | Food Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Fat | Carbohydrate Choices: 2 | Weight Watcher Plus Point Comparison: 4

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