Curried Sweet Potato Salad, with Bacon, Pineapple & Pecans


Curried Sweet Potato Salad, with Bacon, Pineapple & Pecans
Prep Time: 15 minutes – Cook Time: 30 minutes Makes: 10 x 1/2 cup servings
Servings: 10 servings
Calories: 312 kcal
  • 5 cups peeled & diced sweet potato 1/2-inch cubes
  • 2 tbsp olive oil
  • 1/2 lb of bacon cooked, chopped
  • 1 cup fresh pineapple tidbits
  • 1 cup chopped pecans toasted
  • 1 tbsp fresh tarragon chopped For the dressing:
  • 1 cup olive oil mayo
  • 1/2 cup orange juice
  • 2 tsp medium curry powder
  • 2 tsp orange zest
  • 2 tsp apple cider vinegar (or other
  1. Preheat the oven to 375° F. Place diced sweet potatoes on a baking sheet. Toss with olive oil and season with salt & pepper. Roast for 25-30 minutes until tender but not over-cooked. Let cool, then place in a large mixing bowl.
  2. At the same time, lay 1/2 pound of bacon out on a baking sheet. Bake for 10-23 minutes and drain off the fat, then finish cooking until almost crisp. Remove, cool, and chop.
  3. While these are cooking, place the pecans in a large metal pie plate and roast/toast for 5 minutes.
  4. When all is ready; add the bacon, pineapple, pecans and chopped tarragon to the sweet potato. Stir gently to mix.
  5. In another bowl; whisk together the mayo, orange juice, curry powder, orange zest and vinegar until well blended. Add to the sweet potato and gently fold in without mashing the potatoes.
Recipe Notes

Chef’s Tip: This makes a great side dish for cold weather dinners. It can also be made vegetarian by leaving out the bacon. Have a “Super, Natural” Day! Kevin

Nutrition Facts
Curried Sweet Potato Salad, with Bacon, Pineapple & Pecans
Amount Per Serving
Calories 312 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 187mg8%
Potassium 420mg12%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 12g13%
Protein 5g10%
Vitamin A 9510IU190%
Vitamin C 13.9mg17%
Calcium 43mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.