Savory Sweet Potato Salad Round

This recipe is part of the Do you Dare to to Thanksgiving Differently post.  Click here to see the other recipes!

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Savory Sweet Potato Salad Round
Prep time
Cook time
Total time
Serves: 12
  • 2 sweet potatoes- peeled
  • ¼ cup greek yogurt
  • 2 tsp dijon mustard
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • 2 Tbls chopped pecans
  • 2 Tbls dried cranberries
  • 2 slices center cut bacon, cooked and chopped
  1. Preheat oven to 350
  2. Slice 1 sweet potato into disks about ⅛" wide.
  3. Lay on a baking sheet, sprinkle with salt and bake for 20-30 minutes until browned and crispy.
  4. For the second sweet potato, dice into small pieces
  5. Put diced sweet potato into a sauce pan and cover with water
  6. Bring to a boil, then reduce to medium heat and cook for about 5 minutes, until just tender
  7. In a separate bowl, stir together Greek yogurt, dijon mustard, garlic powder, salt and pepper
  8. Drain diced sweet potato and stir into greek yogurt sauce, add in cranberries, pecans and bacon
  9. Top each round with a small scoop of salad mix
Nutrition Information
Serving size: 1 round Calories: 40

sweet potato rounds

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