Curried Sweet Potato Salad, with Bacon, Pineapple & Pecans

Curried Sweet Potato Salad, with Bacon, Pineapple & Pecans
Prep Time: 20 minutes – Cook Time: 30 minutes Makes 10 x 1/2 cup portions
Servings: 10
Calories: 416 kcal
  • 5 cups of sweet potato diced into 3/4 inch cubes (about 3 medium potatoes)
  • 2 tbsp extra virgin olive oil
  • Sea salt & black pepper
  • 1 lb of naturally-smoked bacon cooked and diced
  • 1 cup fresh pineapple tidbits
  • 1 cup chopped pecans toasted
  • 1 tsp dried tarragon or 1 tbsp fresh, chopped
  • 1 cup olive oil mayo
  • 1 medium orange zested and juiced
  • 3/4 cup orange juice
  • 2 tsp Dijon mustard
  • 1 tsp cider vinegar or other
  • 2 tsp medium curry powder
  1. Preheat the oven to 375°F.
  2. Place diced sweet potatoes on a baking sheet. Toss with olive oil and season with salt & pepper. Roast for 20-25 minutes until tender and browned. Remove and cool.
  3. When cooled, put the sweet potatoes in a large bowl. Add the bacon, pineapple, pecans and chopped tarragon. Gently stir to combine.
  4. In a medium bowl; whisk together the mayo, orange zest & juice, curry powder, Dijon and vinegar to make the dressing. Pour over the sweet potato salad and gently stir in.
  5. This can be served right away, but will be more flavourful if you can refrigerate it for an hour or so to allow the flavours to blend and for the sweet potatoes to absorb some of the dressing.
Recipe Notes

Have a “Super, Natural” Day! Chef Kevin

Nutrition Facts
Curried Sweet Potato Salad, with Bacon, Pineapple & Pecans
Amount Per Serving
Calories 416 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 349mg15%
Potassium 495mg14%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 14g16%
Protein 8g16%
Vitamin A 9550IU191%
Vitamin C 23.3mg28%
Calcium 48mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.