Go Back
Spicy Sweet Potato Salad
Course: 30 minutes
Author: Mary Ann Dwyer
  • 4 lb. sweet potatoes peeled, cut into 1 inch cubes
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 8 strips bacon thick-sliced
  • 1 cup red onion rough chop
  • 1/4 cup yellow pepper finely chopped
  • 2 jalapenos 1 sliced and finely chopped with seeds, one seeded and finely chopped
  • 1/2 cup apricot preserves
  • 2 Tbsp. apple cider vinegar
  • Garnish:
  • 4 Tbsp. scallions sliced
  • 2 jalapenos sliced
  1. Preheat oven to 450 degrees. Line 2 large baking sheets with parchment paper. In large bowl toss sweet potatoes with olive oil and salt and pepper. Spread sweet potatoes on prepared baking sheets in an even layer. Cook until potatoes are fork tender, 20-25 minutes tossing potatoes and rotating trays after 10 minutes. Remove from oven when done and cool on trays to room temperature.
  2. Saute bacon in a skillet over medium heat until crisp. Drain fat and leave bacon in skillet. Add onion, yellow pepper, and jalapenos and cook 5 minutes until soft and golden brown. Whisk in the apricot preserves and vinegar and simmer until smooth. remove from heat.
  3. In large bowl toss potatoes with bacon mixture. Transfer to a serving dish. Before serving, top potatoes with scallions and jalapenos. You can serve cold or at room temperature.