Roasted Sweet Potato Salad with Smoked Paprika Mayo

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Potato salad is a bbq staple and for very good reason. This sweet potato version has so many elevated qualities. The sweet potato cubes are roasted along with shallots. Then bacon is cooked until crispy and the bacon fat is used in the mayo dressing. It adds a richness and buttery quality to the overall dish. The addition of the smoked paprika and scallions rounds out this side dish. It is something to shake up your cookout side dish game for sure!

Roasted Sweet Potato Salad with Smoked Paprika Mayo

ingredients

• 4 cups cubed sweet potatoes (about 2-3 large sweet potatoes)

• 1 shallot, thinly sliced

• 1 tbsp olive oil

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 4 strips thick cut bacon

• 1/4 cup scallions, sliced

  Smoked Paprika Mayo

• 1 tbsp bacon grease

• 1/4 cup mayo

• 1 tsp maple syrup

• 1 tbsp white vinegar

• 1/4 tsp smoked paprika

• salt, to taste

• pepper, to taste

instructions

1. Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and shallots in oil then season with salt and pepper.

2. Roast the potatoes in the oven until they are tender and starting to brown, about 25 minutes. Let cool for a couple of minutes, then transfer to a large bowl.

3. In the meantime, heat a saute pan over, over medium heat. Saute the bacon until crisp, remove onto a paper towel lined plate. Reserve 1 tablespoon of the bacon drippings.

4. In a small bowl, whisk together the mayo, bacon drippings, maple syrup, white vinegar, smoked paprika, salt, and pepper until well combined.

5. Pour over the bowl with sweet potatoes, gently tossed until the potatoes are well coated.

6. Chop up the crispy bacon, and slice the scallions. Use both the white and green parts of the scallions.

7. Add the bacon and shallots to the bowl, and toss gently. This dish can be served warm or room temperature.

RECIPE NOTES:

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