I love to tell stories about my recipes, but there just isn’t a story about this Sweet Potato Salad.
I combined my love for sweet potatoes and my love for potato salad, added some bacon and some butter and then fought off my son (who plays football on the offensive line) to be able to eat it.
Seriously.
End of story.
An Unusual Ingredient
Why the butter, you ask? It gives this Sweet Potato Salad a richness that balances the sweetness of the potatoes.
It also helps “set up” the potatoes. Sweet potatoes tend to be a little softer and if you’re not careful, this could get mushy. Don’t over boil your potatoes.
No mushy food allowed!
If the idea offends you, omit it and add more mayo. It’s your food – you do with it what you want.
But, I encourage you to give it a try and let me know what you think.
Objection: Sweet Potatoes are Not Low Carb…
By now, some of you are also saying, “Peg, I thought you promote low carb? Sweet potatoes are not low carb.”
One cup of sweet potatoes has about 23 g of net carbs. If you’re trying to be Keto, yes, that’s too much, but if you’re trying to eat low carb, gluten free, real food, which is what I promote, then it actually works.
YOU DON’T NEED TO BE AFRAID OF SWEET POTATOES!!!
Sweet potatoes are full of wonderful nutrients and have actually been studied for their positive effects on blood sugar regulation.
And they’re quite tasty, too!
Give this Sweet Potato Salad a try and let me know what you think in the comments below.
Sweet Potato Salad
Ingredients
- 4 large sweet potatoes peeled, boiled, cooled and diced into 3/4" cubes
- 1 lb. bacon diced and cooked
- 1 c shredded mozzarella cheese
- 1/4 c green onions chopped
Dressing
- 1/2 c butter softened
- 1 Super Easy Mayo (see link below) or 3/4 c mayonnaise
- 2 t garlic powder
- 1 t ground mustard
- 1 t onion powder
- 1/2-3/4 t salt
- 1/2 t pepper
Instructions
- Peel, boil, cool and dice your sweet potatoes. Mine took about 8 minutes to boil. They should be just fork-tender. You don't want them mushy.
- Dice your bacon and pan fry it. Remove from heat, drain and set aside.
- To make the dressing,
- Cream the butter, using a mixer. Add the mayo and the seasonings and mix thoroughly.
- Add the bacon, mozzarella cheese and green onions to the dressing, saving a little of each for a garnish.
- GENTLY stir in the sweet potatoes.
- Garnish with the remaining bacon, mozzarella cheese and green onions.
- Chill until ready to serve.
If you like this recipe, check out my other recipes here. I promote a gluten free, low carb, real food philosophy.
Want to learn more about Nutritional Therapy? Check out my homepage.
