AIP Friendly Loaded Sweet Potato Salad
Sweet, smoky, and bright with fresh herbs, this roasted sweet potato salad is the kind of dish that feels indulgent without straying from the strict ingredient list that the autoimmune protocol demands. Caramelized sweet potato cubes get tossed while still warm with scallions, flat-leaf parsley, and chives, so the herbs soften just slightly and meld into every bite. The dressing — apple cider vinegar, olive oil, a touch of raw honey, turmeric, and ginger — is tangy and gently warming, and it comes together in seconds with a whisk. Crispy bits of uncured pork bacon (no added spices or sugar) get scattered over the top, adding that salty, savory crunch that makes this feel like a proper loaded salad rather than a side dish afterthought. One of the trickier parts of following this elimination approach is finding recipes where the flavor payoff actually matches the effort of sourcing compliant ingredients — this one absolutely delivers. It serves four and works beautifully warm straight from the oven or at room temperature, making it a solid option for meal prep or a casual weeknight dinner.
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Learn more →Ingredients
4 servings
For the salad
- 2 lbs sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp fine sea salt, divided
- 6 oz uncured pork bacon, no added spices or sugar, cut into ½-inch pieces
- 4 scallions, thinly sliced (green and light green parts only)
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, finely chopped
For the dressing
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large rimmed baking sheet in a single layer, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp of the sea salt. Toss to coat, 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 large mixing bowl and let cool for 5 minutes.
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