This savory salad is perfect for a light dinner or served as a hearty side dish. Made with roasted sweet potatoes, bacon, pecans, and feta cheese, it’s sure to please even your biggest salad avoiders!
I shared this salad on Facebook a while ago and decided I needed to write it up so I don’t forget how to make it!
This roasted sweet potato salad is the perfect cure for the winter blues. It’s hearty and full of so many of my favorite foods. You start by roasting sweet potato cubes in olive oil and salt and pepper. While those are roasting you fry up a few pieces of bacon. The grease from the bacon becomes the base for this salad’s delicious and savory dressing. If you aren’t a fan of vinegar you’ll be happy to know that I use lemon in place of it. You’ll top your favorite salad greens with feta cheese, toasted pecans, the roasted sweet potatoes, bacon, and dressing. I didn’t include it in the recipe but my husband threw a few dried cranberries on top of his and he said it was tasty!
A quick and easy chili made with lean turkey, sweet potatoes, and black beans. The sweet potatoes along with the spices makes a perfectly flavored chili with just a hint of sweetness.
I am a big fan of sweet potatoes. I especially love topping my sweet potato with things like taco meat, meatloaf, and chili. When coming up with this recipe I thought why not add sweet potatoes cubes right into the chili and save a step. The combination of spices and the potato cubes makes the best sweet and savory chili. This is the perfect recipe for this time of year, when it’s cold and people are thinking about making healthier choices. Using lean ground turkey (I used Jennie-O) rather than beef makes the chili a little lighter and the addition of sweet potatoes adds in an another vegetable. Win-win.
If you’ve been following my recipes you might notice a trend…we like cinnamon and maple syrup, a lot. That combination is great in granola, oatmeal, desserts, yogurt, and on sweet potatoes. Today I’m sharing one of our favorite ways to eat sweet potatoes with our meals. You simply bake the potato and top it with a little butter and maple syrup and then sprinkle on cinnamon and salt. Easy peasy!
This is one of our favorite breakfast (or snack) recipes. Pretty much any time I make sweet potatoes for dinner I make extras for these muffins. Its one of the first breakfast recipes I began making when I started cooking at home. Over the years I have made changes to the original recipe and I’ll share my version today. The original recipe can be found here. I use coconut oil instead of canola, whole wheat flour instead of all purpose and I make regular size muffins instead of mini muffins. I normally prefer to use maple syrup or honey as a sweetener but since this recipe only uses 1/3 cup brown sugar I’ve just left that part as is for now.