Sweet Potato Salad

5 from 1 vote

This is an easy sweet potato salad that can be a great addition to any meal. You can serve it as a salad or a side dish.

Prep Time20

Cook Time20

Total Time40

Course: Salads

Cuisine: American

Servings:

Calories: 557kcal

Author: Gabriela

Equipment

Ingredients

To Bake:

4 sweet potatoes medium
2 Tablespoons olive oil extra virgin
½ teaspoon salt
½ teaspoon ground pepper

To cook separately:

1 red onion large
2 Tablespoons olive oil extra virgin
½ pound bacon uncooked

Topping:

½ cup dried cranberries
½ cup Feta cheese crumbled

Salad Dressing

2 tablespoons apple cider vinegar
1 tablespoon Dijon Mustard
1 tablespoon honey
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ cup olive oil
½ teaspoon salt

US Customary - Metric

Instructions

Bake the sweet potatoes:

Preheat oven to 400F/200C.
Wash and peel the potatoes. Cut them in cubes, season them with salt, pepper and the olive oil.
Place them on a single layer on a baking tray. Bake them for 20 minutes, or until the potatoes are tender. Allow them to cool for 10 minutes.
Caramelize onions.
Peel the onion. Slice it in half starting from the roots to where the stem ends. Place the onions cut side down on the cutting board. Slice the onions to your desired level of thickness.
Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Make sure you spread the onions evenly on the pan and let cook, stirring occasionally.
Reduce the heat to medium low to prevent the onions from burning. Sprinkle some salt over the onions and continue to cook making sure you stir the onions every few minutes. Cook until the onions are a rich, browned color. It might take about 20 minutes, if you do it slow.
Cook the bacon.
Remove the onions from the pan and start cooking the bacon. Cook the bacon crisp. Drain the bacon on paper towels and chop it small.

Make the salad dressing:

Place together the vinegar, mustard, honey, cumin, paprika, and salt in a small bowl.
Whisk, gradually adding oil until the dressing looks emulsified. Taste again for salt.

Assemble the salad:

Place the baked potatoes with onions and bacon, dried cranberries, and crumbled Feta cheese in a large bowl.
Add the dressing and mix gently, making sure the potatoes keep their shape.
Serve warm or at room temperature.

Notes

Keep the salad refrigerated in an airtight container for up to four days.

You can freeze it, but do not add the dressing until you bring the salad back to life, and it is ready for serving. Store it in an airtight container for up to two months. Thaw it in the refrigerator overnight or warm it up in the microwave.

Nutrition