Grilled Sweet Potato Salad with Hot Bacon Dressing, Blue Cheese & Pecans
| Serves | 8 |
|---|---|
| Ingredients | Sweet Potatoes |
| Day Part | Dinner |
| Cuisine Type | American |
Chef Elizabeth Karmel
Hill Country Restaurant
New York City
This stick-to-your-ribs salad is well-suited to fall and winter menus. It features a craveable sweet-savory flavor profile. The dish gets a nutritional (and aesthetic) boost from colorful, fiber-packed sweet potatoes.
Ingredients
Hot bacon dressing
6 slices center-cut bacon
2 tbsp. raspberry vinegar
1 tbsp. country Dijon mustard
1/4 cup extra-virgin olive oil
1 tbsp. bacon grease, warm
Sea salt and freshly ground black pepper, to taste
Sweet potato salad
2 1/2 lbs. sweet potatoes, peeled and cut into 1-in. rounds
Olive oil, to coat potatoes
Sea salt and freshly ground black pepper, to taste
2/3 cup scallions, sliced
1/2 cup oil-packed sundried tomatoes, cut in strips
1/3 cup pecans, toasted
1/3 cup blue cheese crumbles
Steps
1. To make dressing, preheat oven to 200 F.
2. In a skillet, cook bacon until crispy; drain and reserve drippings. Crumble bacon and set aside.
3. In small bowl, whisk together vinegar and mustard. Slowly whisk in olive oil and 1 tablespoon reserved bacon drippings until dressing is emulsified. Season with salt and pepper to taste. Keep dressing warm in oven.
4. Using a brush, lightly coat sweet potatoes with olive oil. Put potatoes in a resealable plastic bag, add oil and massage to coat.
5. Heat grill or preheat oven to 400 F. Season sweet potatoes with salt. Place rounds on grill over direct heat. Grill until well-marked, about 3 minutes each side. Move to indirect heat. Finish cooking, turning halfway through. Cook until tender, about 20 to 30 minutes.
6. Alternatively, bake salted potato rounds at 400 F on baking sheet until tender and browned around the edges, about 30 minutes. Remove sweet potatoes from grill or oven; cut into quarters and place in large bowl.
7. Toss cooked sweet potatoes with 2 tablespoons warm dressing. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle with a bit more dressing and toss to coat. Season to taste.
8. Serve immediately or at room temperature.
Photo courtesy of North Carolina Sweet Potato Commission