Oh sweet potatoes… how I love thee.
I love you as fries, and I love you in pies. I love you in curry! Soups and stews, too! I’ll try any recipe involving you!
It’s true, sweet potatoes – I love you!
Yes. I just sang via blog post about potatoes. I can explain! I made sweet potato salad, you see, and well… I fell for these sweet spuds all over again.
Maybe it was the greek yogurt based dressing… or the spicy crunch of the jalapeno… or the bacon being the rock star that it is, but this salad has me hooked. I’m on batch 3 this week.
Sweet on potatoes, yet?
Sweet Potato Salad – baker by nature
3 sweet potatoes, peeled and chopped into 1/2 inch pieces
6 pieces of bacon, cooked and crumbled (reserve 1 tablespoon of bacon grease for dressing)
1/4 cup scallions, chopped
1 red bell pepper, finely chopped
1 jalapeno, seeded and finely chopped
1 – 6 oz container of full fat Greek yogurt
1 tablespoon bacon grease
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt and pepper to taste
Steam chopped sweet potatoes over boiling water until tender (about 10 minutes). Rinse with cold water until fully cooled off, drain, and place in a large mixing bowl. In a separate, medium-sized bowl mix Greek yogurt with bacon grease, vinegar, mustard, and spices. Mix bacon, peppers, scallions and dressing well with potatoes and serve immediately.