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Amazing BLT Sweet Potato Salad tasted just like the real thing. Your perfect summer salad for any summer occasion!
BLT Sweet Potato Salad! What??!!! I know I know insane right?
My daughter loves BLT’s with delicious homemade sourdough bread. However, she was recently told she needed to try a strictly gluten free diet. I came up with this recipe in hopes of showing her it wouldn’t be so bad, and she really isn’t missing out on anything. It was so fun to see her face when she tried it.
This is such a fun and delicious recipe with wow factor! We will be making it on repeat all summer long.
Why you will love this recipe:
- Simple to make
- Unique take on a summer salad perfect for any summer get together
- Tastes like a BLT, however, it is much healthier!
I mean the upside is zero clean up! The downside….we are eating more bacon now that the cleanup is so easy! Lol…. This method couldn’t be simpler! Using a casserole dish and parchment paper in the oven is the best way to cook bacon! No bacon grease everywhere and no worry of being burnt by bacon grease! Your welcome my dear!
What you need to make this salad:
- Pasture Raised Bacon
- Cherry Tomatoes
- Organic Romaine Lettuce
- Organic Sweet Potatoes
- Cold Pressed Avocado Oil
- Avocado Mayonnaise
- Can Of Full Fat Coconut Milk Cream
- Salt/Pepper to taste
Yes! Keep in refrigerator and before serving let it get close to room temperature on your counter.
Yes, by all means but I really think there is something to the sweetness from the sweet potatoe and the salty coming from the bacon.
BLT Sweet Potato Salad
- Total Time: 55-60 minutes
- Yield: 6–8 cookies 1x
- Diet: Gluten Free
Description
Ingredients
- ½ pound bacon
- 2 cups cherry tomatoes
- 2 cups finely chopped romaine lettuce
- 2 ½ cups diced sweet potatoes
- 1–2 Tablespoon avocado oil
- 3 Tablespoons avocado mayonnaise
- 2 Tablespoons full fat coconut milk cream (white cream that is on top of can)
- Salt/pepper to taste
Instructions
- Turn oven on to 400 degrees. Line a 9×12 pan with parchment paper and line dish with bacon.
- Bake for 15-20 minutes until bacon is tender and crispy.
- Remove bacon from pan onto a paper towel lined plate to remove some grease and let cool.
- Meanwhile, dice sweet potatoes to ¼ inch thick.
- Cover with avocado oil and place in a 9×12 parchment lined baking dish.
- Bake potatoes for 40-45 minutes or until lightly roasted. Let cool.
- While potatoes are cooking, slice tomatoes and chop romaine lettuce.
- In a small bowl mix coconut milk cream, avocado mayonnaise, salt and pepper.
- When bacon is cooled chop into small pieces.
- In a large mixing bowl add all ingredients and stir well until everything is coated with the dressing.
- Serve at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45
- Category: side dish
- Method: stovetop, oven
- Cuisine: paleo
Keywords: BLT, BLT salad, paleo salad, BLT potato salad, sweet potatoes, bacon
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