Recipe from Cindy Sexton and her new book ‘Paleo Takes 5 –or- Fewer*’
From the grocer: bacon + sweet potatoes + fresh garlic + fresh dill + lime juice
Bacon ‘n’ dill sweet potato salad
I was originally inspired to make this recipe from a dish that we used to order at the deli counter at the supermarket near our house. One day it dawned on me to ask the gal behind the counter what ingredients were actually in the salad. A few of the ingredients she rhymed off were less than ideal, so I decided to build something simply scrumptious that focused more on quality rather than quantity. Using minimal ingredients, I turned my attention to the essence of what foods were needed to make this incredible. I did this without fillers and added sugar. After giving this salad a complete makeover, the end product is that of pure beauty. One of my tried and true favorites! A hint of sweetness, saltiness and freshness, it will be certain to satisfy your every bite. This dish screams summer BBQ! Its versatile nature works wonderfully as a smaller side, a lunch main or a perfect post-workout meal.
10 slices of thick bacon, crumbled
4 medium sweet potatoes, peeled and cubed (could also be subbed with tuber of choice)
6 cloves of fresh garlic, quartered
4 tbsp (4 g) fresh dill, finely chopped
4 tbsp (60 mL) freshly squeezed lime juice
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
chopped scallions and pumpkin seeds/sunflower seeds for garnish (optional)
Makes 4 servings
Preheat your oven to 350°F (176°C).
On an aluminum foil lined baking sheet, arrange slices of bacon and bake for about 20 minutes in oven, until crispy. When cooked, set aside on a plate to cool. Reserve the bacon fat for roasting the vegetables afterwards.
Mix sweet potatoes, garlic and bacon fat in a large roasting pan. On the middle rack, roast this in the oven for 30 minutes or until they start to caramelize, stirring occasionally. In the meantime, chop up and prepare the dill and whisk together with the lime juice, olive oil and balsamic vinegar.
Transfer the contents of the roasting pan to a large glass bowl. Add the bacon, crumbling it as you go. Finally, drizzle with dill-lime dressing mixture and toss together thoroughly.
I like to use my hands here to make sure all is coated well! Garnish with some chopped scallions and a sprinkle of pumpkin or sunflower seeds.
+ Side note: This dish acts as a lovely leftover, as time allows all the ingredients to fuse together! Can be served warm or cold—it’s up to you!
+ Nutrient Density Fact: Although not typically consumed in large quantities, fresh dill is an excellent source of vitamin C. It is also a good source of vitamins A, B5 and B9.