SWEET POTATO SALAD BBQ RECIPES

Steps:

• Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. In a medium bowl, whisk tomato paste, honey, garlic, chili powder, 1 tablespoon vegetable oil, and 1/4 teaspoon each salt and pepper; add pork and turn to coat. Place pork on prepared baking sheet. Roast for 5 minutes. Meanwhile, in a medium saucepot, cover sweet potatoes with cold water by 1 inch. Heat to boiling on high, partially covered. Reduce heat to a simmer; simmer for 12 minutes or until very tender. In another large bowl, toss the brussels sprouts with remaining 1 tablespoon oil and 1/8 teaspoon salt. Arrange on same baking sheet as pork. Roast together 20 to 25 minutes or until sprouts are tender and pork is cooked through (145 degrees F). When the sweet potatoes are cooked, drain well; transfer to a large bowl along with celery, shallots, mayonnaise, vinegar, parsley, and 1/4 teaspoon salt. Gently fold to combine. Serve alongside sliced pork and sprouts.

Steps:

• Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
• Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.