Welcome back to Daybreak, we have Brad Leighninger here from Gettin’ Basted, and we’re doing a cool side dish this morning. 

We’re going to get our vegetables in. We’re going to do a sweet potato salad, and we’ve got a chipotle honey vinegariette that we’re going to work in there.

Ok, I love some sweet potatoes, and main dishes always steal the show anyway. 

Sides get the short end of the deal,  so we’re going to make up for it. The first thing is we got some sweet potatoes. I went ahead and pre-cooked these. So cooked them for about 45 minutes at 350 degrees until they’re close to done, but not all the way done. So what I’m going to do is slice them into about one inch pieces. When we’re done, we’ll take some olive oil and spray that in there, and add a healthy pinch of salt to season them up. We’ll take them straight over to the grill.

I guess this is a healthier take on a potato salad?

Well, sweet potatoes are healthy, but we did put a little bacon in the vinaigrette dressing, but you know, bacon is a health food now. With all the KETO stuff going on.

That’s true, KETO is all the rage. 

So we throw these on the grill, and remember they’re pre-cooked so they won’t take very long. Looking at 5-10 minutes on each side. That’s all we’re doing. 

So while those are cooking, what do we do here 

Well we get everything else ready, and of course, everything is better with bacon. So what we’ve done is render off some bacon, and we use that in the vinaigrette. So when you’re cooking that bacon, render off that bacon fat and save it. And the rest of this has some chipotles in it, it’s got some honey, some cider, some dijon mustard. We’ll put that recipe on the website for you guys. Then we have some Italian parsley, and it’s that simple. We’re going to chop up some of that parsley for color and freshness. So we take these onions to the grill, check on the potatoes and see where we’re at. 

You see we’re starting to get some good color on those things and that’s what we want. You ahve to be careful with sweet potatoes becaues they’ve got a lot of sugar in them. Sugar burns on the grill. But this is exactly what we’re looking for. So we pull these off, throw some oniions in there. And of course bacon. And then we’ll hit it with some vinaigrette. Can you put some more salt on there? 

Won’t argue with that, my momma raised me right.

We won’t tell our cardiologist about that one. So we take some of that out and just plate it up. And one thing I do with all food I do is hit it back with a little bit of seasoning. Just to wake it up, that’s a little pro tip there. And there you have it, grilled sweet potato salad.

Brad Leiningher joined Daybreak on Friday morning to help out with a grilling recipe for your weekend barbecue! Lauren and Brad made a sweet potato salad with a homemade chipotle honey vinagriette dressing. The recipe for it is below. 


Sweet Potato Salad Vinaigrette Dressing
-1/4 cup cider vinegar
-2 tablespoons Dijon mustard
-2 tablespoons honey
-1 chipotle in adobo sauce
-1/2 cup rendered bacon fat
Put all ingredients together in blender, then slowly stir in 1/2 cup olive oil. Use salt & pepper to taste 

Pre-cook sweet potatoes in the oven at 350 degrees, for about 45 minutes. Cut potatoes into one inch slices. Put slices into a bowl, and season with olive oil and salt. Put the potatoes on the grill for 5-10 minutes on each side. 

While the potatoes are cooking, chop up some onions, and mince some parsley. 

Take the potatoes off the grill and put in serving bowl. Add in onions and about a cup of chopped bacon. Use parsley to garnish, and top the serving off with the homemade vinaigrette.