Low Iodine Loaded Sweet Potato Salad

Total time50 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the salad

2 lbs sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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