About two years ago my husband found a recipe for a sweet potato and bacon “salad;” it was a little too rich for me, but my husband loved it. The other day we were going to a friend’s house for dinner and charged with bringing a side. For some reason, I thought that the sweet potato and bacon salad had brussel sprouts, which my husband assured me did not. But brussel sprouts, bacon, and sweet potatoes sounded like a fabulous combo, so we decided to give it a try and create something new.
Sweet potatoes, salty bacon, savory brussels; sounds perfect to me! I imagined something hearty and satisfying, yet still somewhat green and my husband wanted to make sure we made something paleo or primal. I also did not want to make a dish that had a million ingredients. I’m the type of girl who wants simple, wholesome ingredients, and not need a huge list for the grocery store.
Anyways. We whipped the sweet potato, bacon, and brussel sprout salad up and it turned out great! It was a hit at the party and something we will definitely make again, probably for a 4th of July BBQ!
So here’s the recipe – simple, and very forgiving! If you change the quantity of the ingredients here or there, it should still be pretty tasty.
1-2 pounds brussel sprouts, halved and core removed
1/2-1 lb bacon
2 large sweet potatoes
2 cloves garlic, minced, or garlic powder
Butter, bacon grease, or other fat for cooking.
Dice potatoes and place in oven-safe dish. Toss with garlic and a few pats of butter, spoonfuls of bacon grease, or drizzle of oil (or a combo, I did butter and bacon grease). Bake in oven at 400 degrees, until potatoes are soft and done to your liking.
Meanwhile, cook the bacon until crisp. Crumble bacon when cool enough to handle.
Steam the brussel sprouts until tender. set aside.
When potatoes are done, just add in bacon and brussel sprouts and combine them all.
BAM! Done! You don’t even need much additional seasoning because the bacon adds the saltiness and the flavors meld really well (in my opinion).