Sweet Potato Salad with Bacon and Pecans

🧂 Ingredients

• 2 large sweet potatoes

  peeled and chopped into bite-sized pieces
• 6 slices bacon

  without spices for nightshade-free
• 2 green onions

  chopped
• ½ cup mayonnaise
• 1 tablespoon maple syrup
• 1 tablespoon dijon mustard
• ½ teaspoon sea salt
• ½ cup pecan halves

Instructions

• 1 Peel sweet potatoes and chop them into bite-size pieces. Put them in a pot with
  a little water, and steam them until tender. Drain.
• 2 Meanwhile, fry or broil bacon until cooked. Remove from fat and allow to cool.
  Chop.
• 3 Combine the mayonnaise, maple syrup, mustard, and salt for salad dressing.
• 4 Gently stir the dressing into cooked, drained sweet potatoes until coated. Fold
  in the bacon and green onions. The salad can be refrigerated for a day or two at
  this point.
• 5 Sprinkle pecan pieces over the salad and serve.

Nutrition Info