There is a little deli lunch place in Indiana, Maxine’s, and they have the most wonderful sweet potato salad. It is so unusual, it’s so yummy, and great for fall.
I don’t have their recipe, however, this was in the local newspaper, and it’s “supposedly” a good copycat.
Definitely a “must try” at my house.
Baked Sweet-Potato Salad with Vanilla-Maple Vinaigrette
4 large sweet potatoes
8 slices of double-smoked bacon
1 medium bell pepper, diced
2/3 cup celery,diced
4 to 5 green onions, thinly sliced on the diagonal
1/2 cup beer nuts, lightly crushed
1 tablespoon chopped fresh parsley
1 tablespoon chopped
1 tablespoon fresh thyme, chopped
2 tablespoons hot water
3 tablespoons pure maple syrup
3 tablespoons champgne vinegar or white wine vinegar
1 shallot, finely chopped
1 tablespoon Dijon mustard
3 tablespoons vegetable oil
Preheat gill to medium high
Place sweet potatoes on the upper shelf of preheated grill and close lid. Roast for 45 to 60 minutes, or longer, depending on size, until just cooked and tender but not mushy when pierced with a wooden skewer. Let cool slightly too handle, peel, and cut into bite-sized pieces, 1 to 11/2-inch chunks. Cool Completely.
Grill bacon slices until crispy, remove from the grill and dice in 1/2 to 3/4-inches
In a large bowl, combine sweet potato, red pepper, celery, green onions,beer nuts, parley, rosemary and thyme. Toss well and set aside.
Place vanilla bean and seeds in a bowl with hot water. Let sit 10 to 20 minutes.
Whisk together the syrup, vinegar, shallot and mustard. While continually whisking, drizzle in the oil to form an emulsion. Whisk in the vanilla mixture.
Pour the vinaigrette over te sweet potato salad and mix well to coat. Serve immediately.