One of my favourite things about summertime is summer food. It’s fresher, cold-served, and usually requires just one utensil. I grew up in a tiny town with a vast lake and our family’s pool. Most of my memories are of my sisters and me in the water all day, and we’d only get out to eat, take a nap, and then do it all over again. Maybe that explains the year-round tan I have. And this time reminds me of my favourite summer sweet potato salad.
Anyways, in between the sunburns and endless games of Sharks and Minnows, there was food. My family loves potato salad. I love this summer essential myself. So I wanted to create a savoury potato salad that would be refreshing and healthy. It’s hard to eat a couple of potato salad bites, and I kept that in my mind while writing this recipe.
So, let me know what you think and don’t hesitate to create this yourself. I encourage you to add whatever vegetables you love, herbs, seasoning, and love. Keep it light; keep it simple. But if you don’t feel like getting creative, I promise my recipe will surely please your taste buds.
Appetizing Summer Sweet Potato Salad Recipe
- 1 ½ pounds sweet potatoes skinned and quartered
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 1 large onion
- 1 tablespoon sugar
- 6 strips turkey bacon
- 2 tablespoons green onion fresh
- 1 cip salad dressing any
- 1 sprig spring onions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil.
- In a large bowl, add the quartered sweet potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the black pepper, and toss well to combine; drizzle a little bit of olive oil onto the foil-lined baking sheet, and turn the sweet potatoes out onto the baking sheet and roast for 35 minutes, or until golden-brown and tender; while potatoes roast, crisp the bacon and caramelize the onion.
- In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced onion and the tablespoon of sugar and toss to coat with a pair of tongs; cook or caramelize the onions on medium for about 12 to 14 minutes, or until a golden, caramel colour, and softened; once onions are caramelized, add the pinch of sea salt to them, stir, and remove from heat; set aside and keep warm until ready to add to potato salad.
- Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy.
- Once the sweet potatoes are roasted, remove them from the oven, and allow them to cool before mixing in the remaining ingredients.
- Garnish with chopped spring onions.