Lets get ready for summer! This week it has been almost 80 degrees here in Northern California! I am so excited that I have pulled out my sandals this week! And because us AIP'ers cannot eat potatoes, why not try a classic crowd please with sweet potatoes instead? I took a classic summer dish and made it AIP friendly.
Growing up, my step mom used to take my sister and I to a German restaurant in the local mall that had the best german potato salad. I can still remember the vinegary sweetness mixed with bacon and potatoes. This is a reinvention of that classic. You could add a splash of maple syrup to this if you really wanted to, but I made mine without any added sugar; just the natural sweetness of the sweet potato. Perfect for a party, picnic or potluck! I am super excited to take this to work tomorrow for lunch.
If you are making this for a crowd, be sure to double the recipe! -xo
- 2 big sweet potatoes
- 1/2 cup chopped green onions (I used the white part)
- 1/4 cup apple cider vinegar
- 1 tbls bacon fat
- smoked salt to taste
- 8 oz. AIP-approved bacon
- Chop sweet potatoes into one inch sized pieces. Bake on parchment lined cookie sheet in oven at 350 until tender (mine took about 50 minutes). Toss with spoon while cooking a few times
- Bake bacon in oven also on a cookie sheet. (I cooked my bacon and sweet potatoes on the same cookie sheet) in oven for about 40 minutes on 350 until brown and crispy.
- In saucepan, add vinegar and bacon fat. Cook on medium heat for about 10 minutes. It will splatter a bit, so watch it carefully.
- Chop bacon into tiny pieces. Set aside. Trim off bottoms of green onions and chop into thin slices. Measure out 1/2 cup and set aside.
- In a bowl, add cooked sweet potatoes, chopped bacon and green onions. Pull vinegar/bacon fat off of heat and carefully pour over sweet potato mixture. Add a few pinches of smoked salt. Mix gently with spoon to incorporate the sauce into the salad.
- Serve immediately.