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Grilled Sweetpotato Salad with Hot Bacon Dressing, Blue Cheese & Pecans

Tossed with hot bacon dressing, tangy blue cheese and crunchy pecans, this Sweetpotato Salad is a classic dish with a savory twist! Taking your taste buds from sweet to tangy to creamy, everyone will beg for seconds, and thirds! Enjoy this tasty sweetpotato salad as a side to your favorite barbecue ribs, with a deli sandwich or plated next to a piece of juicy, roasted chicken. Recipe by Elizabeth Karmel for the NCSPC
Course: Appetizer, Salad, sides
Cuisine: American
Keyword: appetizer, bleu cheese, grilled, healthy, RD approved, sweet potato
Calories: 2085kcal

Ingredients

  • Hot Bacon Dressing:
  • 6 slices center-cut bacon
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon Country Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon bacon grease warm
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Sweetpotato Salad:
  • 2-1/2 pounds sweetpotatoes peeled and cut into 1-inch rounds
  • Sea salt to taste
  • Freshly ground black pepper
  • 2/3 cup sliced scallions about 10-12 scallions
  • 1/2 cup sundried tomatoes packed in oil and cut into strips
  • 1/3 cup toasted pecans
  • 1/3 cup blue cheese crumbles

Instructions

  • To make the dressing: Preheat oven to 200° In a skillet, cook bacon until crispy; drain and reserve grease. Crumble bacon and set aside. In a small bowl, whisk together vinegar and mustard; slowly whisk in olive oil and 1 tablespoons of the reserved bacon grease until dressing is emulsified. Season with salt and pepper. Keep warm in oven.
  • Using a brush, lightly coat sweetpotatoes with olive oil. Put the potatoes in a resealable plastic bag, add the oil and massage to coat all surfaces.
  • Grilling Instructions: Just before putting on the grill, season sweetpotatoes liberally with salt. Place rounds directly on the cooking grate over direct heat; grill until well-marked, about 3 minutes on each side. Move to indirect heat. Finish cooking, turning halfway through, until soft and tender, 20-30 minutes. Remove from grill. Immediately cut into quarters and remove to a large bowl.
  • Grilling Alternative: Preheat oven to 400° On a rack fitted into a baking sheet, place sweetpotato rounds and season well with salt. Bake until tender and browned around the edges, about 30 minutes. Immediately cut into quarters and remove to a large bowl.
  • To make the salad: To sweetpotatoes, add 2 tablespoons of the dressing; toss until just coasted. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.

Notes

Nutrition Facts
Grilled Sweetpotato Salad with Hot Bacon Dressing, Blue Cheese & Pecans
Serving Size
 
1
Amount per Serving
Calories
2085
% Daily Value*
Fat
 
166
g
255
%
Saturated Fat
 
42
g
263
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
25
g
Monounsaturated Fat
 
91
g
Cholesterol
 
134
mg
45
%
Sodium
 
2102
mg
91
%
Potassium
 
3128
mg
89
%
Carbohydrates
 
117
g
39
%
Fiber
 
22
g
92
%
Sugar
 
22
g
24
%
Protein
 
41
g
82
%
Vitamin A
 
66144
IU
1323
%
Vitamin C
 
80
mg
97
%
Calcium
 
489
mg
49
%
Iron
 
7
mg
39
%
Net Carbohydrates
 
95
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1 | Calories: 2085kcal | Carbohydrates: 117g | Protein: 41g | Fat: 166g | Saturated Fat: 42g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 91g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2102mg | Potassium: 3128mg | Fiber: 22g | Sugar: 22g | Vitamin A: 66144IU | Vitamin C: 80mg | Calcium: 489mg | Iron: 7mg | Net Carbohydrates: 95g