Roasted Sweet Potato Salad

I’m participating in the 2020 Juneteenth Cookout Takeover!

Serving Size: 4- 5

Roasted Sweet Potato Ingredients

2 large sweet potatoes, peeled and cubed

½ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon extra virgin olive oil, SKW infused EVOO preferred

Sweet Potato Salad Ingredients

Roasted and diced sweet potatoes

1 red bell pepper, diced

3 green onions, finely chopped

2 celery stalks, diced

3 slices thick cut bacon, cooked and chopped

1 lemon, juiced

3 teaspoons honey

1 teaspoon dijon mustard

1 tablespoon extra virgin olive oil, SKW infused EVOO preferred

Sea salt

Black pepper

Preparing roasted sweet potatoes:

1. Preheat oven to 375° degrees.

2. Peel sweet potatoes and dice into cube shaped pieces.

3. Place sweet potatoes into a large bowl. Add in sea salt, pepper, olive oil and mix together until well combined.

4. Spread sweet potatoes onto a foil or parchment lined baking sheet and cook for 20- 25 minutes until potatoes are fork tender.

5. Remove from baking sheet and place into a bowl to let cool.
   

Preparing sweet potato salad:

1. Once the sweet potatoes have cooled, add them into a mixing bowl with red pepper, green onion, celery and cooked bacon.

2. In a separate bowl, add in lemon juice, honey, dijon, olive oil, dash of sea salt and black pepper. Whisk together until well combined, then pour into bowl with sweet potatoes.

3. Gently mix all ingredients together, cover and keep refrigerated until ready to serve.

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