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Sweet Potato Salad

This colorful side dish features roasted sweet potatoes, corn, juicy red peppers and smoky bacon all tossed in a creamy dressing.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
55 mins
Servings: 8 servings
Calories: 340 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
  3. Combine dressing ingredients in a large bowl and mix well.
  4. 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

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

% 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.