Sweet potato bacon and egg
This Sweet Potato Bacon and Egg Salad features tender sweet potatoes combined with crispy bacon, hard-boiled eggs, and a tangy lemon-dill dressing. It's a satisfying dish ideal for any meal of the day.
Cook time 24 min
Prep time 5 min
Ingredients:
1 sweet potato2 eggs
8 strips bacon
4 tsp dill
2 tbsp mayonnaise salad dressing
1/4 cup lemon juice
This Sweet Potato Bacon and Egg Salad with Dill and Lemon is a delightful dish perfect for any meal of the day. The earthy sweetness of the roasted sweet potato, combined with crispy bacon, hard-boiled eggs, and a tangy lemon dressing, creates a harmonious flavor profile that's both satisfying and refreshing. This recipe is not only delicious but also packed with nutrients, making it a great option for a wholesome and fulfilling salad.
Instructions:
- Peel the sweet potato and cut it into small, bite-sized cubes.
- Bring a pot of water to a boil, add the sweet potato cubes, and cook for 7-10 minutes or until tender but not mushy. Drain and let them cool.
- Place the eggs in a small pot and cover them with cold water.
- Bring the water to a boil, then reduce the heat and let it simmer for 9-12 minutes for hard-boiled eggs.
- Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel and chop them into pieces.
- In a skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes.
- Transfer the bacon strips to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In a large mixing bowl, combine the cooked sweet potato cubes, chopped eggs, and crumbled bacon.
- Add the chopped dill.
- In a small bowl, whisk together the mayonnaise salad dressing and lemon juice until smooth.
6. Combine and Serve:
- Pour the dressing over the sweet potato, egg, and bacon mixture. Gently toss to combine everything evenly.
- Serve the salad immediately or refrigerate it for about 30 minutes to let the flavors meld.
There you have it – a delectable Sweet Potato Bacon and Egg Salad with Dill and Lemon that's sure to impress. The combination of flavors and textures will have your taste buds dancing with joy. Whether you're looking for a hearty breakfast, a nutritious lunch, or a light dinner, this salad fits the bill perfectly. Enjoy your creation and feel good about serving a dish that's as healthy as it is delicious!
Sweet potato bacon and egg FAQ:
Sweet potatoes are done when they are tender enough to be pierced with a fork but still hold their shape. This usually takes 7-10 minutes of boiling.
Store leftover Sweet Potato Bacon and Egg Salad in an airtight container in the refrigerator for up to 3 days. It's best enjoyed fresh, but it can be refrigerated to preserve flavors.
Yes, you can substitute mayonnaise with Greek yogurt or a vinaigrette for a lighter option, but this will change the flavor profile slightly.
A medium skillet is ideal for cooking the bacon strips; it allows enough space for them to cook evenly and become crispy.
For soft-boiled eggs, reduce the simmering time to about 6-7 minutes. This will give you a runnier yolk, which can add creaminess to the salad.
Cooking Tips:
- When roasting the sweet potato, ensure the pieces are evenly sized for uniform cooking.
- For perfectly hard-boiled eggs, place them in cold water, bring to a boil, then simmer for about 9-12 minutes based on your desired egg yolk consistency.
- For extra crispiness, cook the bacon strips in the oven or air fryer.
- Feel free to adjust the amount of lemon juice in the dressing to suit your taste preference.
- Garnish with extra fresh dill for added flavor and presentation.
Nutrition Facts
2 ServingsCalories 320kcal
Protein 20g
Carbohydrates 16g
Fiber 1.97g
Sugar 4.45g
Fat 20g
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