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Smokey BBQ Sweetpotato Salad

1st Place NC State Fair Tailgate Recipe Contest. Beth Matheson - Raleigh, NC
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: easy recipe, roasted vegetables, Summer Salad, sweet potato
Servings: 10 per container
Calories: 157kcal

Ingredients

  • 2 lbs. sweetpotatoes cut into 1 inch cubes
  • 1-3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup diced red onion
  • ¼ cup chopped celery
  • 1/8 cup chopped cilantro
  • 1 jalapeño diced

Dressing:

  • 6 oz. plain Greek yogurt
  • 4 tablespoons BBQ sauce
  • ¼ cup mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • Juice of half a lime

Instructions

  • Toss cubed sweetpotatoes with olive oil, salt and pepper and spread on a large sheet pan
  • Roast at 425 for 10-15 minutes, rotate and toss, continue roasting for another 15-20 minutes
  • Remove from oven and cool
  • Toss roasted sweetpotatoes with dressing
  • Garnish with chopped bacon, green onion and a sprinkle of chopped cilantro

Notes

Nutrition Facts
Smokey BBQ Sweetpotato Salad
Serving Size
 
1
Amount per Serving
Calories
157
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
3
mg
1
%
Sodium
 
399
mg
17
%
Potassium
 
346
mg
10
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
13038
IU
261
%
Vitamin C
 
4
mg
5
%
Calcium
 
53
mg
5
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
20
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1 | Calories: 157kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 399mg | Potassium: 346mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13038IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg | Net Carbohydrates: 20g