Ingredients

The following ingredients have 6 Servings
  • 3 sweet potatoes (peeled and chopped in 1" chunks)
  • 1 white onion (diced)
  • 1 red bell pepper (diced)
  • 2 green onions (diced)
  • 3 slices turkey bacon (or regular bacon)
  • 1/2 cup Greek yogurt Ranch Dressing
  • 1 date
  • 1/4 cup tomato paste
  • 1 tsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika

Instruction

  • Place the date in bowl of warm water. Soak 20 minutes to soften. Note, if your date is harder I recommend soaking overnight for best results.
  • Preheat the oven to 425 F. Prepare a baking sheet with parchment paper.
  • Place the chopped sweet potatoes on the parchment paper in an even layer.
  • Bake at 425 F for 30 minutes.
  • While the potatoes cook, prepare the sauce by combining all the ingredients for the sauce in a blender. Blend on high until creamy and smooth. Note if it is too thick for your liking - add 1-2 tablespoons of water to thin.
  • Remove the potatoes from the oven then reduce the heat to 350 F.
  • Remove the potatoes from the sheet pan and transfer to a mixing bowl.
  • Place the turkey bacon on the sheet pan the sweet potatoes were on.
  • Bake the bacon at 350 F 10 minutes flipping half way through.
  • Remove the bacon from the oven and set aside to cool while you prepare the salad.
  • Add the chopped onions and red bell pepper to the mixing bowl with the sweet potatoes. Pour the sauce over the mixture and stir to combine.
  • Roughly chop or crumble the bacon over the salad. Add the diced green onions, stir to combine.
  • Serve immediately warm or serve chilled. If chilling, place in the refrigerator 20 minutes before serving.