Potato salad is always a hit, so why not try it with sweet potatoes? This sweet potato salad, with bacon, jalapeño jelly, red onion, and vinegar is like a party in your mouth that you hope never ends.
Makes
4 cups
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat grill to medium (or oven to 450°). Arrange 2 large sheets of foil in a "+" pattern; lightly coat with nonstick spray.
Cook bacon in a skillet over medium heat until crisp. Pour off drippings; leave bacon in pan. Add onion and sauté until soft and brown, 5 minutes. Whisk in jelly and vinegar, season with salt, and simmer until smooth. Stir in sweet potatoes.
Transfer mixture to prepared foil. Gather ends of foil, and fold to close. Place packet on grill (or on a baking sheet, then in oven); cook until potatoes are tender, 20–25minutes, then transfer to serving dish.
Top sweet potatoes with cilantro, scallions, and lime juice. Serve salad warm or at room temperature.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cup
Calories: 234
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 8mg 2%
Sodium 288mg 12%
% Daily Value*
Carbs 45g 15%
Fiber 6g 24%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
