I can’t believe how long it has been since I posted a recipe! Life has been busy my friends! Can you believe it is finally summer? I have been dying to go to the beach tomorrow so I am hoping that the weather holds up and I can get a little sand time. This is the time of year when you gather often with friends around a hot barbecue for a sausage fest and bowls of potato chips and strange but always delicious cold salads. I’ve got a great recipe for you today that is perfect for any barbecue or summer party.
One of my absolute favourite memories growing up was that of barbecue dinners at my Grandmother’s house. She would make her always famous beef burgers (which she has only given my baby sister the recipe), the BEST potato salad and we would top off the night with chocolate chip ice cream. It was something else I tell you! I probably loved it so much because the burgers were never burnt (my Dad was VERY good at overcooking meat on the BBQ) and there was endless potato salad for everyone!
Now, I have an allergy to beef, a sensitivity to white potatoes and I try to stay away from refined sugar (although ice cream is hard to resist). So, when our food habits changed, I redesigned the family favourites. The beef burgers became turkey burgers and veggie burgers, the sugary desserts transformed to ones like this, this or this and the famous potato salad – well, NO way I can top my Grandma’s. BUT I was able to make one that is a super delicious alternative! Creamy, salty and full of flavours, this recipe is a keeper for this summer!
- 8 medium sweet potatoes, peeled & cubed
- 1 tbsp of coconut or olive oil
- small pinch of sea salt & pepper
- 6 strips of low sodium, natural bacon
- ¼ of a red onion
- 3 tsp of the bacon fat
- 1 clove garlic, crushed
- 1 basil leaf, cut in thin pieces
- 1 pinch of dry thyme
- Juice from a whole lemon
- 1 tsp Dijon mustard
- 1 tsp raw apple cider vinegar
- 2 ripe avocados, skin removed and cubed
- Preheat the oven to 425 degrees. Line large baking sheet with parchment paper.
- Place cut sweet potatoes in a bowl and cover with oil, sea salt & pepper. Place on baking sheet and put in oven for 40mins (turning once after 20mins).
- In the meantime, cook bacon on a skillet. When at desired crispness, place on a plate lined with good paper towel to soak extra bacon fat up. Once cooled, cut into bite sited pieces.
- Saute the onions on medium in a little bacon fat until caramelized. Place in small bowl and add all remaining ingredients EXCEPT the avocado. Whisk together.
- In a large bowl, toss sweet potatoes, cooked bacon, dressing and avocado. Serve warm or serve cool. Tastes good either way!