Balsamic-Dressed Sweet Potato Salad with Shallot, Chives, and Coconut Bacon
serves 2-4
For the base:
1 lb small sweet potatoes
4 tsp olive oil, divided
pinch fine sea or kosher salt
2 large shallots
1 TBSP balsamic vinegar
1/4 tsp freshly cracked black pepper
To serve:
1 recipe Coconut Bacon, recipe follows
1/4 cup chopped chives
Heat oven to 425. Slice sweet potatoes into wedges 2-2 1/2 inches in length. Toss with 2 tsp oil and transfer to a baking sheet in a single layer. Sprinkle with a pinch of salt and cook until tender, about 30 minutes.
Meanwhile, trim and thinly slice shallots and set aside. Chop chives and set aside. Prepare coconut bacon and set aside.
When potatoes are done, heat remaining 2 tsp oil in the nonstick skillet you used to prepare the coconut. Add shallots and sauté for a few minutes, until they begin to brown. Add balsamic vinegar and black pepper. Stir to coat. Remove from heat, add sweet potatoes to skillet and toss to coat uniformly. Serve, topped with coconut bacon and chives.
Coconut Bacon
yields 1/4 cup, adapted from Colleen Patrick-Goudreau
1 tsp reduced-sodium tamari
1/2 tsp liquid smoke
1/4 tsp maple syrup, grade B preferred
1/4 cup shredded unsweetened coconut
Heat a nonstick skillet over medium heat. In the skillet, combine tamari, liquid smoke, and maple syrup. The second it begins to boil, sprinkle coconut over and stir until thoroughly mixed. Continue cooking for a few minutes—stirring every 20-30 seconds—until coconut absorbs all liquid, the skillet becomes dry, and coconut just begins to crisp in spots. Your nose is your best guide. When it smells deeply toasted and just shy of burning, quickly remove from heat and immediately transfer to a plate, spread out in a single layer. Coconut will continue to crisp as it cools.