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I used to only think about sweet potatoes in the fall, but over the years I’ve come to love eating them year round. Potatoes of any kind are a frugal option at the grocery store, too, so it makes for a budget-friendly side dish. This sweet potato salad recipe also has peppers, onions, and most important—BACON! It comes together really quickly and can be eaten at room temperature or chilled; either way, it tastes great!
Roasted Sweet Potato Salad Recipe
You’re first going to preheat the oven to 400 degrees. You may be wondering if it’s possible to boil the potatoes instead. Yes, you can. But I promise you that roasting is way better, and your taste buds will thank you.
Toss the sweet potato cubes in the olive oil and 1 tsp. salt and spread out on a baking sheet.
Cook for about 20 minutes, making sure to take them out before they get too soft.
While the potatoes are cooking, fry the bacon in a skillet on the stove and mix up the dressing: brown sugar, apple cider vinegar, canola oil, hot sauce, and mustard. Once the bacon is done cooking, let it drain on a paper-towel-lined plate.
When the potatoes are done, add them to a large bowl with the peppers and onion.
Then gently mix in the dressing. You don’t want to cook the potatoes too long, or they will get mushy when you get to this step. The dressing helps soften them a bit, so it’s OK if the potatoes have a tiny bit of bite to them when you take them out of the oven.
Add the bacon and season with additional salt and pepper to taste.
The last time I made this, it was for a fourth of July potluck. It was the only side dish that was completely gone when the night was over!