Paleo BBQ Sweet Potato Salad
Recipe type: salad, side dish. Recipe adapted from: Paleo Running Momma
Cuisine: paleo, whole30, gluten free, grain free, dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 10
This paleo bbq sweet potato salad is amazingly delicious. It's sweet and spicy and tangy. It can be served at room temperature, and is the perfect side dish all year long.
  • For dressing:
  • (note: this recipe makes more dressing than you will need -- so keep the rest in the fridge for later)
  • 2 pitted dates, soaked in hot water for a few minutes
  • 2 Tbs hot water (can use the date-soaking liquid)
  • ½ cup tomato paste
  • 2 tsp spicy brown mustard
  • 2 small garlic cloves
  • 4 scallions, roots included
  • ¾ cup paleo mayonnaise of choice
  • 3 Tbs raw apple cider vinegar
  • sea salt and black pepper, to taste
  • For salad:
  • 3 really big sweet potatoes (or more smaller ones), peeled and cut into bite size pieces
  • 2 Tbs extra-virgin olive oil
  • about 10-12 slices of paleo, nitrate-free bacon, cooked and crumbled or diced
  • 6 scallions, sliced (roots saved for another use)
  • 2 red bell peppers, diced
  • sea salt and black pepper, to taste
  • sliced fresh jalapeños, optional
  1. Place all of the dressing ingredients into a high-speed blender.
  2. Whiz it up until really smooth and creamy.
  3. Preheat your oven to 400°F.
  4. Line 2 baking sheets with parchment paper.
  5. Toss the sweet potatoes with the olive oil.
  6. Season them with salt and pepper.
  7. Spread them out onto the baking sheets so that they are in a single layer, not touching each other.
  8. Bake the potatoes until they are cooked through, but not mushy, about 30 mins.
  9. Remove the potatoes from the oven and let them cool to room temperature.
  10. Put the potatoes, cooked bacon, sliced scallions, red bell peppers, and jalapeños if using, into a large bowl.
  11. Add enough dressing to make the salad creamy.
  12. Toss gently
  13. Store the remaining dressing in a sealed bowl in the fridge.
  14. Serve this alongside everything and enjoy!
Recipe by Kitchen of Youth at