Sweet Potato Salad
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5.0
96 reviews
Excellent
Sweet Potato Salad
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This colorful side dish features roasted sweet potatoes, corn, juicy red peppers and smoky bacon all tossed in a creamy dressing.
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Ingredients
- 2 pounds sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 2 green onions sliced
- 2 ribs celery chopped
- 1 cup frozen corn kernels thawed
- ½ cup diced red bell pepper
- 6 slices Bacon cooked and crumbled
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet relish
- 2 tablespoons apple cider vinegar
- salt and black pepper to taste
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Instructions
- Preheat oven to 400°F.
- Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
- Combine dressing ingredients in a large bowl and mix well.
- Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.
Notes
- Roasted sweet potatoes have the best flavor but you can substitute baked or boiled potatoes.
- This salad goes well with a mustard based vinaigrette as well.
- To make ahead, toss all ingredients and refrigerate up to 24 hours.
Nutrition Information
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Calories
340
(17%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
349mg
(15%)
Potassium
544mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
16555IU
(331%)
Vitamin C
17mg
(19%)
Calcium
50mg
(5%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340 | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 349mg | 15% |
| Potassium | 544mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 16555IU | 331% |
| Vitamin C | 17mg | 19% |
| Calcium | 50mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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