My family loves sweet potatoes. We grow and eat a lot of them (read about my first sweet potato growing experience) and I’m always excited to try new ways to use them. Bacon and lime are always a great combination and are delicious with the sweetness of the roasted sweet potatoes. Bacon Lime Sweet Potato Salad
My family loves sweet potatoes. We grow and eat a lot of them (read about my first sweet potato growing experience) and I’m always excited to try new ways to use them. Bacon and lime are always a great combination and are delicious with the sweetness of the roasted sweet potatoes.
Bacon Lime Sweet Potato Salad
I prefer to dirty as few dishes as possible, so meals that can be made in one pan make me very happy. For this recipe, there’s no need to precook the bacon. Dice the bacon and put it in the bottom of a cast iron skillet or on a sheet pan. Then just toss diced sweet potatoes on top to roast.
While everything is cooking, I make a simple lime and balsamic vinaigrette to pour over the top.
This versatile recipe is delicious no matter how you enjoy it. You can either eat it warm from the oven or make it ahead and refrigerate it for a chilled side later. You can add eggs to the leftovers for a breakfast scramble, eat it as a stand-alone lunch, or add some leftover chicken for dinner.
More Sweet Potato Recipes to Enjoy
Like I said above, I’ve come up with a lot of sweet potato recipes over the years. Here are some other family favorites:
Bacon Lime Sweet Potato Salad Recipe
This delicious dish combines sweet potatoes, bacon, lime, and balsamic vinegar to create a flavorful and simple meal.
- 8 slices bacon
- 3 large sweet potatoes
Balsamic Lime Vinaigrette
Preheat the oven to 425°F.
Dice the bacon and place it on a rimmed baking sheet or in a large cast iron skillet.
Peel and dice the sweet potatoes and place them on top of the bacon.
Roast in the preheated oven for 20-25 minutes or until the bacon is crispy and the sweet potatoes are soft.
While the bacon and sweet potatoes are cooking, whisk together the olive oil, balsamic vinegar, and lime juice and zest.
Mince the jalapeno, garlic, and green onion and add it to the olive oil/balsamic mixture.
When the bacon and sweet potatoes are cooked, transfer them to a large serving bowl.
Toss with the vinaigrette and enjoy warm or cold.
This dish is awesome for any meal — you can add leftover diced chicken or steak if you want to up the protein.
Serving: 1cup | Calories: 160kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 293mg | Potassium: 69mg | Vitamin A: 2.2% | Vitamin C: 6.6% | Calcium: 0.7% | Iron: 1.4%
What’s your favorite way to use sweet potatoes?