Grilled Sweet Potato Salad with Maple Bacon Vinaigrette

Grilled Sweet Potato Salad with Maple Bacon Vinaigrette is sweet, smoky chunks of grilled sweet potato with crumbled bacon and green onions, tossed in a maple bacon dressing. This is a delicious, versatile side dish, perfect for whatever you’re serving.

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Summer may be coming to a close, but my grill is still working over time.  It’s still so hot out, so I’ve been grilling lots of burgers, veggies, and the like.  I’ve almost been living off of my Grilled Corn Pepper and Zucchini Salad lately….love the stuff, and of course, I’m still on my grilled sweet potato kick. 🙂

I know it hasn’t been very long since I posted my Grilled Sweet Potato Fries with Sriracha Ketchup, but I tried to warn you in that post that I’d been grilling LOTS of sweet potatoes the past few months and there would be other varieties coming.  This potato salad version is a cross between my sweet potato fries and my Maple Bacon Roasted Red Potato Salad.  Let’s call it a fusion, because that word is so “in the moment”. 😉

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I toiled a bit with this salad, thinking I should add more to it…like grilled corn, or other veggies.  I kept it simple and to the point, however, because sometimes less is more.  Especially when bacon is involved, correct?

This salad has the smoky, sweet flavor of the sweet potatoes, with the freshness of the green onions and the saltiness of the bacon.  Combine those flavors with the maple syrup, dijon, and bacon grease (I had to do it!) in the vinaigrette, and you just can’t beat it.  I added a pinch of cayenne pepper to the dressing too, because a little kick of spice will never hurt anybody. 🙂

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Despite the bit of bacon grease in the dressing, this salad is still healthier than your run of the mill mayo laden potato salad, and it won’t weigh you down.  You can get totally creative with your additions, or keep it simple.  You can also make it vegetarian by omitting the bacon, too — this salad aims to please.

Serve it up on Game Day alongside burgers, pulled pork sandwiches, chicken,  make it as a side dish for your week night supper, or eat it for lunch.  It really doesn’t matter how you eat it, just please eat it!  If you’re a sweet potato lover, and you don’t like heavy potato salads, this one’s just for you. 🙂

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Grilled Sweet Potato Salad with Maple Bacon Vinaigrette
 
Prep time
Cook time
Total time
 
Grilled Sweet Potato Salad with Maple Bacon Vinaigrette is sweet, smoky chunks of sweet potato with green onions and bacon tossed in a maple bacon dressing.
Serves: About 6 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 lbs. sweet potatoes, peeled and cut into ½" thick rounds
  • salt and pepper, to taste
  • 3 slices cooked bacon, crumbled (reserve the bacon grease for the dressing)
  • 3 green onions, thinly sliced, white and green parts
For the vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon reserved bacon grease
  • 2 teaspoons pure maple syrup
  • 1½ teaspoons dijon mustard
  • pinch cayenne pepper, or to taste
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat your grill to medium heat. In a medium bowl, toss the sweet potato rounds with the 1 tablespoon olive oil, salt and pepper until the potatoes are well coated. Place the potato rounds on the preheated grill and grill 4-5 minutes per side. The potatoes will have nice grill marks and appear slightly blistered when they're ready. Remove from the grill and set aside.
  2. Place the red wine vinegar, bacon grease, maple syrup, dijon mustard, and cayenne in a small bowl and whisk to combine. Whisking constantly, add the tablespoon of extra virgin olive oil in a steady stream. Add salt and pepper, to taste.
  3. When the sweet potatoes have cooled slightly, cut them into about 1" pieces and place in a serving bowl. Add the green onion and bacon, then add the vinaigrette and toss gently until combined. Enjoy warm or at room temperature.
Notes
You can grill the potatoes ahead of time and leave them at room temperature until ready to assemble the salad.

The potatoes will absorb the dressing as it sits, so it's best not to dress it until a few minutes before serving.

Store leftover salad in an airtight container in the refrigerator. Heat briefly before serving, as I think the salad is best warm or room temperature.

Recipe by Flavor the Moments.