Sweet potato salad is a healthy alternative to traditional potato salad for your summer barbecues this year. It’s loaded with vitamins and is mayonnaise free, so it will not spoil if left in the sun. Best of all, it has a refreshingly sweet flavor that will have people coming back for more.
Wash and prick the sweet potatoes with a fork then wrap them in tinfoil. Bake at 400 degrees for 1 hour.
Remove from oven and let cool. Peel and cut into bite-sized pieces.
Combine the sweet potatoes, bacon, celery, green onions, pecans, parsley, rosemary and thyme into a salad bowl. Gently toss and refrigerate.
Place the vanilla bean into the hot water for 20 minutes. Discard the vanilla bean.
Combine the vanilla water, maple syrup, champagne vinegar, shallot, Dijon mustard and canola oil in a bowl and vigorously whisk until thoroughly combined.
Pour over the salad and toss until everything is well coated.