This is a flavor packed sweet potato recipe that I make every summer. I often make it for the 4th of July and it gets gobbled up. Not only is it easy and filled with flavor, it can also be enjoyed both cold or warmed, so really this is a great year round dish. It is based on a Bobby Flay recipe that I found years and years ago. If you don't like vinegar, cut back, because this is a vinegar forward dish. Feel free to sub in red wine vinegar or apple cider vinegar as well if you don't have white wine vinegar.
As with all my recipes I encourage you to make it your own and explore other flavors outside of those listed below. This would be amazing with lime juice instead of vinegar, cilantro and feta. Or add some chipotle pepper, manchago and corn. Every time I make suggestions I want to jump right up and try it. Go crazy with the flavors!
Serves 6 - 8 as a side dish
1/2 lb of bacon, medium dice 1 large red onion, cut in half and sliced
3 cloves of garlic, minced
3/4 cup white wine vinegar
1/4 cup olive oil
2 tbsp granulated sugar
4 large sweet potatoes, cut into 1 inch cubes
2 green onions
1/4 cup parsley leaves
Put the potatoes into a pot of cold salted water. Bring to a boil then turn down to a simmer and cook until tender but not falling apart. Drain them and set aside.
In a cold pan, add the bacon then turn on the heat to medium. Brown the bacon, occasionally stirring. Once the bacon is done to your likeness, drain on a paper towel. Make sure you leave some of the fat in the pan to cook the onions
Add onions to the pan over medium heat and sprinkle with some salt. Cook for about 5 minutes until they start to break down. Then add the garlic for about 1 minute until you can smell it.
Remove the pan from the heat and add in the vinegar, olive oil, sugar, salt and pepper to taste and cooked bacon.
Put the cooked potatoes in a bowl and top with the dressing. Toss the salad together and serve warm or chill then serve. Add in the parsley leaves and green onions. Taste and adjust seasoning as needed.