AIP Friendly Coconut Ranch Sweet Potato & Bacon Salad

Total time1 hr

Prep time20 min

Cook time30 min

AIP Friendly Coconut Ranch Sweet Potato & Bacon Salad

Warm, caramelized sweet potatoes meet crispy bacon and a creamy herb dressing in a salad that genuinely feels like comfort food. The dressing is the real star here — full-fat coconut milk and coconut cream are whisked together with apple cider vinegar, garlic-infused olive oil, and a generous handful of fresh chives, parsley, and dill to create something that tastes remarkably close to classic ranch without a single dairy or nightshade ingredient in sight. For anyone navigating the autoimmune protocol, store-bought dressings are almost always off the table due to hidden seed oils, emulsifiers, and spice blends — making this homemade version a genuinely satisfying solution. The sweet potatoes get roasted at high heat with turmeric and ginger until the edges are deeply golden and almost jammy, which adds a natural sweetness that balances the tangy dressing beautifully. Uncured, sugar-free bacon with no added spices keeps everything protocol-compliant while delivering that smoky, salty crunch the whole bowl needs. Crisp cucumber and mixed greens round out the base, keeping each bite fresh and light. This one serves four and comes together in under an hour, making it an easy weeknight dinner or a meal-prep-friendly lunch that doesn't feel like a compromise.

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Ingredients

4 servings

For the roasted sweet potatoes

2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ¾-inch cubes
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2 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground turmeric
¼ tsp ground ginger

For the bacon

6 slices uncured, sugar-free pork bacon, no added spices

For the coconut ranch dressing

½ cup full-fat coconut milk
2 tbsp coconut cream
1 tbsp apple cider vinegar
1 tsp garlic-infused olive oil
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
Ingredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
¼ tsp fine sea salt

For the salad

5 oz mixed salad greens
½ english cucumber, thinly sliced
¼ small red onion, very thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the sweet potato cubes in a single layer on the prepared baking sheet, drizzle with the 2 tbsp olive oil, and sprinkle with 1/2 tsp sea salt, turmeric, and ginger. Toss to coat evenly, then spread back into a single layer.
2
Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance. Transfer to a plate and let cool for 10 minutes.

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