Image used is for illustration purposes only, actual recipe may vary.
Try this Sweet Potato Salad with Bacon & Spicy Candied Pecans Recipe
Prep Time: 10 Minutes
Total Time: 60 Minutes
Makes: 8 Servings
Bulk Foods Recipe: Bin #1286 - PECAN PIECES
- 6 cups (2.5 lbs.) sweet potatoes, peeled and cut into 1/2″ cubes
- 1/3 cup olive oil
- 6 slices bacon
- Salt & pepper
- 4 green onions, sliced
- Spicy pecans (recipe below)
- 2 tablespoons agave syrup
- 1 tablespoon brown sugar, packed (Bulk Bin #1721)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (Bulk Bin #1667)
- 1/4 teaspoon ground black pepper (Bulk Bin #1677)
- 3/4 cup pecan pieces (Bulk Bin #1286)
- 1/4 cup olive oil
- 1/4 cup white vinegar
- Zest and juice from one lime
- 1 teaspoon dry mustard (Bulk Bin #1665)
- 1 tablespoon brown sugar (Bulk Bin #1721)
- 1 teaspoon hot sauce, or to taste
For Sweet Potatoes:
For Spicy Pecans:
Recipe Instructions:For Spicy Pecans:
Preheat oven to 325°F.
Place silicon mat on rimmed baking sheet or coat pan with cooking spray. Combine all spicy pecan ingredients except the pecans in a bowl and mix well. Add pecans and stir to coat.
Place pecans on baking sheet in single layer and bake approximately 5 minutes. Stir and continue baking until golden and coating gets bubbly, about 10 minutes. Cool.
For Sweet Potatoes:
Preheat oven to 400°F.
Toss sweet potato cubes with olive oil and spread on a rimmed baking sheet in a single layer. Bake for 12 to 15 minutes or until barely fork tender. Remove from oven and cool.
Meanwhile, cook 6 slices of bacon in a large fry pan over medium high heat until crisp. Drain on paper towels.
Add cooled sweet potato cubes to the hot bacon grease in the fry pan.; cook undisturbed over medium high heat until the edges turn golden and crispy, approximately 4 minutes. Flip and continue cooking to brown other sides (Note: all sides don’t have to be browned – aiming for a nice mix between crisped and not crisped). Remove from heat and place cubes in a large mixing bowl. Cool.
Whisk all ingredients together for dressing. Add a little dressing to salad and toss to coat, allowing the potatoes to soak up the dressing before adding more. Keep adding dressing little by little until potatoes are saturated, but not soggy. There may be dressing left over. If so, reserve for another use (great on green salad as well). Season to taste with salt and pepper. Right before serving, crumble the bacon and add in along with the green onions and coarsely chopped spicy sweet pecans. Stir to mix.
Serve at room temperature.
Recipe Submitted by: Linda W. at www.bistroonesix.com