Spicy Smoky BBQ Sweet Potato Salad

Air Date: 
Fri, 05/04/2018
NC Ingredients: 
Spicy Smoky BBQ Sweet Potato Salad


Side Dish


2 lb
sweet potatoes cut into 1 inch cubes
2 T
olive oil
1⁄2 t
1⁄4 t
black pepper
1⁄4 c
diced red onion
1⁄4 c
chopped celery
1⁄8 c
Chopped cilantro
jalapeno diced
6 oz
plain Greek yogurt (dressing)
4 T
BBQ sauce (dressing)
1⁄4 c
Mayo (dressing)
1⁄2 t
Salt (dressing)
1⁄4 t
black pepper (dressing)
1 t
smoked paprika (dressing)
Juice of half a lime (dressing)


Combine first 4 ingredients on large sheet pans covered with parchment paper. Roast at 425 degrees for 10-15 minutes then flip or toss them around. Then continue to roast for an additional 15-20 minutes until desired doneness is achieved.

Dice red onion, celery, cilantro and jalapeno into a large bowl.

Once potatoes have cooled a little, combine dressing, chopped vegetables and sweet potatoes.


Garnish ideas: chopped bacon, green onions, extra sprinkle of smoked paprika or chopped cilantro.



Lisa’s Notes: Beth Matheson from Raleigh created this delicious side dish that is perfect for tailgating or a backyard cook out. She took home the blue ribbon at the 2017 NC State Fair NC Sweet Potato Competition.