AJ Baucco Coaching

Roasted Sweet Potato Salad Recipe

This roasted sweet potato salad will blow your taste buds!


- 2 pounds sweet potatoes, peeled and cubed
- Canola oil
- Salt
- Black pepper
- About 10 strips of apple-smoked bacon, cooked crisp and chopped
- ½ cup dried cranberries
- ½ cup blue cheese crumbles
- ¼ cup chopped pecans
- 1 tablespoon chopped parsley

Warm Herb Vinaigrette

- ¼ cup apple cider vinegar
- 2 tablespoons, heaping, honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup canola oil


Warm Herb Vinaigrette:

Whisk all of the ingredients together for the vinaigrette. Set aside.


1. Preheat oven to 400°, and line a baking sheet with foil.

2. Toss the cubed sweet potatoes with a couple of drizzles of the oil, plus a couple of pinches of salt and black pepper, and roast for about 20 minutes, or until tender; allow to cool slightly until warm.

3. Turn the roasted sweet potatoes out into a large bowl, and add in the chopped bacon, cranberries, blue cheese, pecans and parsley; drizzle in some of the Warm Herb Vinaigrette, toss to coat, and check to see if any additional salt and pepper is needed.

4. Serve warm as a sweet potato side dish.

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