As Father’s Day approaches, you need a delicious side dish to go with your steak! This Sweet Potato Salad with Bacon and Spicy Pecans is perfect!
- FOR THE SALAD:
- 4 Sweet potatoes, large, peeled and diced, 1″ square
- 8 ounces, liquid Bacon, diced
- 1 Red onion, finely diced
- 3 cloves minced garlic
- 1 Bunch of green onions, thinly sliced
- 2 cups Mayonnaise
- 2 tablespoons Fresh lemon juice
- Kosher salt and black pepper to taste
- 2 cups Spiced pecans, coarsely chopped
- FOR THE SPICY PECANS:
- 1 tbsp Cayenne pepper
- 1 tbsp ground cumin
- 1 teaspoon Kosher salt
- ½ cups Maple syrup
- 1 pound Pecan nuts
For the salad:
Peel and dice the potatoes and put them in a pan of cold water with 2 tablespoons of salt. Bring the water to a boil. Once the water comes to a boil, lower the heat and let the water simmer. Cook the potatoes until tender. Drain and place the potatoes on a baking sheet. Put the potatoes in the fridge and let cool.
Cook bacon until crispy. Drain and reserve the fat. Let the bacon cool to room temperature.
Cook the red onion in a little olive oil until tender. Add the garlic and cook for 2 more minutes. Let the onion and garlic cool to room temperature. Keep the sliced green onions raw.
Take the bacon grease and add it to the mayonnaise along with the lemon juice, red onion, garlic and green onions. Season to taste with salt and black pepper.
Add mayonnaise mixture to chilled sweet potatoes. Season to taste with salt and black pepper. Just before serving, stir in the spiced pecans.
For the spicy pecans:
Preheat the oven to 350°F.
Mix spices and maple syrup. Mix until all the spices are incorporated. Add the pecans and toss to coat.
Place the pecans on a baking sheet lined with parchment paper and bake for 15 minutes. After 15 minutes, take them out of the oven and stir. Return them to the oven and bake for another 10 minutes.
Take them out of the oven and let them cool for 5 minutes. Stir them to separate them and let cool for another 10 minutes.