Peach and Bacon Sweet Potato Salad {Paleo, AIP, Whole 30, Egg Free}

Have you ever wondered about the recipe creation process? Well, wonder no more. Here’s a glimpse into the inner workings of recipe development. 
Ecclesiastes 1:9 says, “What has been is what will be, and what has been done is what will be done, and there is nothing new under the sun.” As true as this is of life, it’s also true when it comes to “new” recipes in the kitchen. We all get inspiration somewhere- at a restaurant, from a TV show, from a memory or even from someone else’s recipe. That’s what happened here. A great recipe that gets modified and changed over time becomes something new and different. 

Several weeks ago as I was looking for travel foods, I came across this recipe, shared by one of the other AIP bloggers, for Sweet Potato and Mango Salad. I made this salad once with a few modifications, then made it a 2nd time for my parent’s church small group with a few more modifications, including adding bacon, and got rave reviews from the whole group. And then today I made it again with even more modifications and realized that it is no longer the same salad… so, I thought I’d share it with you.

Peach & Bacon Sweet Potato Salad 
{Paleo, AIP, Whole 30, Egg Free}
: 6

Time: 40 minutes

Ingredients:Roasted Sweet Potatoes & Onion
7 cups sweet potato- chopped

1 medium vidalia onion
3 T olive oil
1 t garlic powder
1 t coarse sea salt
Roasted sweet potatoes & onion
3 medium peaches – peeled & chopped 
3 pieces bacon
1 T fresh mint – chopped
1 T fresh oregano – chopped
2 spring onions – greens only – chopped

Salad Dressing
Juice of one lemon
1 1/2 T bacon fat
1/2 T olive oil
1/2 t sea salt
– – roast sweet potatoes – –
– preheat oven to 400F
– chop sweet potatoes into bite sized pieces – 4 medium potatoes made 7 cups chopped (6-8 cups would be fine)
– chop one medium vidalia onion (or other mild yellow onion)
– place onion and sweet potato on a cookie sheet, sprinkle with garlic powder and sea salt, drizzle olive oil and then rub the seasonings and oil into the potatoes 
– bake for 20-25 minutes until tender
– – prep salad ingredients – –
– chop herbs – finely
– cook bacon in a skillet over medium heat and reserve the fat
– peel and chop the peaches into bite sized pieces – add any juice to the bowl
– make salad dressing – mix dressing ingredients once the bacon fat has cooled a bit

– once the sweet potatoes are cooked, allow them to cool a few minutes and then toss all ingredients together.
– salad can be served immediately, served at room temp, or chilled and served later.

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