This is a great, easy and nutritious sweet potato meal that will have everyone pleased it’s on the menu, whether it’s for breakfast or dinner!
This sweet potato recipe was put together by my favorite sister, Cassandra, who inspires me in the kitchen every time we hang out together. And every time we hang out, we always end up making the best food – so this recipe from her may not be the only shining star I treat you all with.
Cassy’s original recipe was done with pre-cooked chorizo sausage (Freybe’s) – which my adorable nephew initially thought were ‘red potatoes’ that he wasn’t a fan of, so a quick substitute of bacon was thrown together. Unfortunately, Dustin also has decided he doesn’t like the chorizo any longer, so that makes 2 people happy.
Plus, bacon. Enough said.
This dish really can be changed up a bunch of ways, like adding some scrambled eggs on top with some pico de gallo to make it breakfast or, changing up the spinach for a green mix or arugula – that’s what being creative in the kitchen is all about!
Sweet Potato Salad (2 Ways)Print This
- 2 Cups Fresh Baby Spinach
- 2 Medium Sweet Potatoes
- 1/2 TBSP Sundried Tomato Dressing
- 1/2 Cup Cherry or Grape Tomatoes
- 1 Link of Chorizo Sausage or 4 Strips of Bacon
- Salt and Pepper to Taste
- 1 Tbsp Olive Oil
- 4 Large Eggs (if making it breakfast style)
- Parmesan or Pico de Gallo for garnish as wanted
- Pre-heat the oven to 450°F. While preheating, peel and cube the sweet potato. Drizzle with olive oil and sprinkle with salt and pepper to taste. Toss around with a spoon to coat it all. Bake for about 20-25 minutes, turning halfway.
- Cut up the bacon or chorizo (yes, the chorizo may be pre-cooked, but we like to render some of the fat out and make it a bit crispy) and cook until done. Set aside to drain fat in a bowl with paper towel.
- Use the same pan as the meat and scramble the eggs if using.
- Cut your cherry tomatoes.
- Place about 1 cup of spinach on each plate and lightly drizzle the Sundried Tomato dressing
- Once potatoes are done, put on top of the spinach and top with the bacon or chorizo and tomatoes.
- Garnish with Parmesan or Pico de Gallo and enjoy!