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Chipotle sweet potato and maple bacon salad recipe
Chipotle sweet potato and maple bacon salad recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Spicy chipotle, sweet potato, and corn salad - perfect for summer gatherings or BBQ nights.
Ingredients:
  • 1.5kg sweet potato, unpeeled, cut into 1.5cm-thick discs
  • 145g (1 cup) frozen corn kernels
  • 20.00 ml chipotle peppers in adobe sauce
  • 150g rindless bacon rashers, cut into thin strips
  • 54.00 gm maple syrup
  • 80g (1/2 cup) pepitas
  • 250.00 ml fresh continental parsley leaves
  • 40.00 ml chopped fresh chives
  • 125ml (1/2 cup) olive oil
  • 20.00 ml white wine vinegar
Instructions:
  • Preheat the oven to 220C/200C fan forced. Line 2 large baking trays with baking paper. Arrange the sweet potato slices in a single layer on the trays. Drizzle with oil and season with your favorite spices. Roast for 40 minutes until the sweet potatoes are tender and have a nice char.
  • To make the pistou, toast the pepitas in a frying pan over medium-high heat for 2-3 minutes, tossing occasionally, until golden brown. Let them cool before using.
  • Combine pepitas in a food processor with parsley, chives, and garlic. Pulse until finely chopped, then season. With the processor on, slowly pour in the oil and vinegar until mixture is smooth.
  • Begin by heating a large non-stick frying pan over high heat. Add corn and cook, tossing occasionally, for 5-8 minutes until lightly charred. Add chipotle and cook for another minute until well coated. Transfer the corn mixture to a bowl. Then, clean the pan and place it over medium-high heat. Add bacon and cook for about 5 minutes until golden and crisp. Lastly, add maple syrup and cook for 1 minute until well coated. Serve and enjoy!
  • Arrange the sweet potato on a large platter. Spoon the pepita pistou in dollops over it, then sprinkle with corn and maple bacon before serving.

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