Dairy, Nut, Gluten Free Sweet Potato Salad

Loaded with anti-oxidants such as vitamin C and beta carotene, chock full of fiber and potassium, sweet potatoes are one of those perfect foods — easy to make and satisfying to eat. They’re a staple in the weekly menu at our home. Though as warm weather returns, the desire to eat piping hot root vegetables fades for cooler, crisp cravings.

Enter sweet potato salad. Served cold or at room temperature, this flavorful mix of crunch and spice is an excellent addition to a potluck or cookout. Its light, sweetened vinaigrette eliminates wondering if the usual, mayonnaise-laden potato salad has spoiled after two hours of sitting in the backyard sun. One less reason to worry, one more reason to enjoy.

Sweet Potato Salad*

DAIRY, NUT & GLUTEN FREE

serves 4-6

2 tablespoons extra virgin olive oil

2 pounds sweet potatoes (about 2-3 large ones)

1 jalapeño pepper

1/2 red bell pepper

2 celery stalks

4 pieces of peppered turkey bacon

1/4 cup chopped fresh, flat leaf parsley

5 tablespoons white vinegar

2 tablespoons agave nectar (or honey)

1 tablespoon canola oil

1/2 teaspoon hot sauce

1 teaspoon dijon mustard

salt and pepper to taste

Preheat oven to 400º

1. Peel sweet potatoes and cut into 1" cubes. Toss with olive oil and lightly salt. In a single layer, spread on a large, rimmed cookie sheet lined with parchment paper. Cook for about 25 minutes or until sweet potatoes are soft and can be pierced with a fork.

2. Seed and dice jalapeño, red bell peppers. Use a spoon or knife to seed the jalapeño pepper as their hot oil may linger on your fingers, causing them to sting slightly. Dice celery stalks.

3. Cook turkey bacon until crisp and finely chop.

4. In a small bowl, whisk together vinegar, agave, canola oil, hot sauce, mustard, a little more salt and pepper until combined well.

5. Place cooked sweet potatoes, diced peppers, celery, bacon, chopped parsley in a large bowl. Coat with vinaigrette and gently toss until mixed. Refrigerate until serving.

* This recipe can be made the day before serving as the sweet potatoes become more flavorful when they absorb the vinaigrette.