Bacon & Brown Sugar Roasted Sweet Potato Salad

A fall favorite becomes a summer time treat!
Servings 6
Calories 125kcal
Author Slim Pickin's Kitchen


  • 2 large sweet potatoes
  • 2 whole garlic cloves unpeeled
  • 2 tsp extra virgin olive oil EVOO + a smidgen extra
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 slices thick center cut bacon
  • ¼ cup Vidalia or sweet onion*
  • ¼ cup apple cider vinegar
  • 1 tbsp prepared whole grain or Dijon mustard
  • 2 tbsp packed brown sugar
  • 1 tsp ground coriander
  • 1 tsp pumpkin pie spice
  • Salt & pepper to taste
  • 2 tbsp freshly chopped flat leaf parsley
  • 1/8 cup toasted pecans chopped (optional)


  • Preheat oven to 400°F.
  • While oven is heating, wash & dry sweet potatoes, peel with vegetable peeler, and chop into bite size pieces.
  • Transfer potatoes to cookie sheet lined with tin foil and sprayed with non-stick spray.
  • Drizzle 2 tsp EVOO, ½ tsp salt, and ¼ tsp pepper over potatoes. With clean hands, mix the potatoes around on the cookie sheet until well coated with oil and seasoning.
  • Once coated, spread potatoes into a single layer, making sure all pieces are lying flat.
  • Place the whole garlic cloves in a corner of the cookie sheet, drizzling a tiny amount of EVOO over each one.
  • Put in the oven and roast for 20 minutes.
  • While the potatoes are roasting, fry bacon in a sauté pan over med to med-high heat, cooking until desired crispness.
  • Remove bacon from pan and place on a plate or cutting board lined with a paper towel.
  • Pour excess bacon grease from the frying pan into a coffee mug or grease keeper. DO NOT WIPE CLEAN.
  • Place frying pan back on burner and add onion, cooking until translucent &/or slightly brown in color, about 2-3 minutes. Take off the heat.
  • After 20 minutes, take the garlic cloves out of the oven and continue cooking the potatoes for another 5-10 minutes or until fork tender. Let the cloves cool to the touch.
  • Peel garlic cloves and place in a mini food processor with onion, apple cider vinegar, mustard, brown sugar, coriander, and pumpkin pie spice. Blend until smooth.
  • Pour brown sugar mixture into the bottom of a large bowl, add warm potatoes, and stir until well coated.
  • Add salt and pepper to taste.
  • Crumble bacon and sprinkle over the salad along with the chopped parsley and pecans.
  • Stir until well combined.
  • Enjoy!


*DO NOT sub dried parsley for fresh parsley if you can help it. If you can't, only use a tsp or two of dried parsley instead of tbsps!* *Nutrition facts include pecans* *WWpts & WWpts+=3 pts per serving* *If you enjoy this or any of my other recipes, please share with your friends, subscribe, and follow me on twitter (@SlimPicksKitch) and Pinterest!*


Serving: 1g | Calories: 125kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Fiber: 2g