- Prep Time: 15 minutes
- Cook Time: 45 minutes
BBQ Ranch Sweet Potato Salad (Whole30, Gluten-Free)
Ingredients
- BBQ Ranch Dressing*
- Medjool dates softened in hot water, if necessary - 1
- Water - 1 tbsp
- Tomato paste - 1/4 cup
- Apple cider vinegar - 3 tbsp
- Spicy brown mustard - 1 tsp
- 1/4 cup + 2 Tbsp homemade mayo or store bought Paleo Mayo like Primal Kitchen
- Garlic powder - 1 tsp
- Onion powder - 1 1/2 tsp
- Smoked paprika - 1 tsp
- Dried chives optional - 2 tsp
- Salt and black pepper to taste
- Dash cayenne pepper for spice - optional
- Salad
- 3 med sweet potatoes peeled and cut into 1/2-1” chunks
- 1 tbsp reserved bacon fat or other liquid cooking fat
- Generous pinch sea salt
- Generous pinch black pepper
- Smoked paprika - 1/4 tsp
- Nitrate free bacon sugar free for Whole30 - cut into pieces - 6 slices
- Red bell pepper diced - 1
- Small onion finely diced - 1
- Jalapeno pepper seeded and minced - 1
- Thinly sliced scallions - 3 tbsp
Instructions
For the bbq ranch dressing*:
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Soften the date if necessary by soaking in hot water for a minute or two. Place all ingredients in a high-speed blender or food processor and blend until smooth. Remove dressing to a small bowl and set aside until ready to use.
For the salad:
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If you want to use reserved bacon fat to roast the sweet potatoes cook the bacon before anything else, and set aside until ready to use
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Cook bacon in a heavy skillet over high heat until crisp, stirring to evenly brown, and remove from skillet with a slotted spoon to drain on paper towels, set aside. Reserve 1 Tbsp fat to toss with sweet potatoes, if desired
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Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper
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Toss the cubed sweet potatoes with 1 tbsp bacon fat (or preferred fat), sea salt, black pepper, and smoked paprika.
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Spread out in a single layer on the baking sheet without overlapping. Use an extra baking sheet if necessary.
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Roast for 20 minutes, turn (or stir gently) then roast another 10-15 minutes or until soft and lightly browned.
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Allow potatoes to cool on the baking sheet until they reach room temperature.
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In a large bowl, toss the sweet potatoes with the bacon, bell pepper, onion, jalapeno, and scallions.
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Toss with the dressing (using as much or as little as you like - I used all of it) and serve immediately. Store leftovers tightly covered in the refrigerator for up to 3 days. Enjoy!
Recipe Notes
*You can also replace the first 5 ingredients with 1/3 cup Tessemae’s Whole30 compliant BBQ Sauce to simplify and avoid having to blend. In this case, just stir all ingredients together.
Recipe from: paleorunningmomma.com
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