Eosinophilic Esophagitis Friendly Loaded Sweet Potato Salad
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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
- 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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