Greek Yogurt BBQ Ranch Sweet Potato Salad! Made with a homemade Greek yogurt ranch dressing and naturally sweetened BBQ sauce, this healthier potato salad is sure to be a hit at BBQ’s and parties. Serve warm or cold, as a side or appetizer. Gluten free + Low Calorie
It’s SALAD season friends! I realized I don’t have nearly enough summer salads here for you so ready or not here we go and I know you won’t be disappointed with this one either.
While I realize a salad isn’t sexy like a piece of chocolate cake or a hearty dinner like this one, I also believe most salads are NOT made in a way that keeps people full. How many times have you gone to a salad only to order a sad looking plate of half dead lettuce?
Yeah…that’s the reason why I almost never order a salad when I’m out. You never know what you’re going to get and nine times out of ten you get something lathered in cheese and fatty dressing. Um…doesn’t that defeat the purpose of a salad?
A filling and tasty salad should strike a balance of flavor and healthy nutrients – carbohydrates, protein and fat. When that balance is there, it’s actually satisfying to eat a salad. Have you noticed this?
Greek Yogurt BBQ Ranch Sweet Potato Salad
This BBQ ranch sweet potato salad has the balance and tastiness a salad should have! Warm sweet potatoes with crumbly bacon, sweet red peppers and a homemade BBQ ranch sauce that’s low in sugar, healthy and kind of addicting. If I do say so myself!
The Greek yogurt ranch dressing is made higher in protein with healthier ingredients, and mayo free. An old recipe that’s a must try if you haven’t had it yet!
The ranch dressing is blended with tomato paste, a date and spices to give it a BBQ flare! Unlike my low sugar BBQ sauce that’s made in a saucepan, this BBQ sauce requires ZERO cooking. I love that I can control the sugar content when I make my own. Store bought BBQ sauces are always loaded with so much sugar.
This Greek yogurt BBQ ranch sauce is better for you and so good over roasted sweet potatoes! It is truly an addicting combination of flavors! Perfect for parties, BBQ’s (<- ha) and family gatherings. It doubles as a side dish or appetizer, and can be served either warm or cold. Many options with this one!
What You Need
- Sweet Potato or Yams
- Tomato Paste
- Greek Yogurt Ranch Dressing
- Garlic Powder, Onion Powder, Paprika
- Apple Cider Vinegar
- Turkey Bacon
- Red Bell Pepper
- White Onion
- Veggie Chopper
Use a veggie chopper to chop the veggies and potatoes (in case you didn’t now a potato was a vegetable lol)! My Mom bought me one years ago and it comes in handy when I’m in a rush or have a lot of food to prep.
Also, prepping the Greek yogurt BBQ sauce ahead of time will save you time and give the flavors time to marry too. Of course, you can make it the same day you make the potatoes, but it’s an easy way to break up the preparation steps so it doesn’t feel overwhelming.
Truthfully though, this sweet potato salad is more of a treat and the work is worth every bit of your effort!
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Have substitution questions? Drop them in the comments below! I’m happy to answer them and they help others that make the recipe too.
Greek Yogurt BBQ Ranch Sweet Potato Salad
Greek Yogurt BBQ Ranch Sweet Potato Salad! Made with a homemade Greek yogurt ranch dressing and naturally sweetened BBQ sauce, this healthier potato salad is sure to be a hit at BBQ's and parties. Serve warm or cold, as a side or appetizer. Gluten free + Low Calorie
For the BBQ Ranch Sauce
Place the date in bowl of warm water. Soak 20 minutes to soften. Note, if your date is harder I recommend soaking overnight for best results.
Preheat the oven to 425 F. Prepare a baking sheet with parchment paper.
Place the chopped sweet potatoes on the parchment paper in an even layer.
Bake at 425 F for 30 minutes.
While the potatoes cook, prepare the sauce by combining all the ingredients for the sauce in a blender. Blend on high until creamy and smooth. Note if it is too thick for your liking - add 1-2 tablespoons of water to thin.
Remove the potatoes from the oven then reduce the heat to 350 F.
Remove the potatoes from the sheet pan and transfer to a mixing bowl.
Place the turkey bacon on the sheet pan the sweet potatoes were on.
Bake the bacon at 350 F 10 minutes flipping half way through.
Remove the bacon from the oven and set aside to cool while you prepare the salad.
Add the chopped onions and red bell pepper to the mixing bowl with the sweet potatoes. Pour the sauce over the mixture and stir to combine.
Roughly chop or crumble the bacon over the salad. Add the diced green onions, stir to combine.
Serve immediately warm or serve chilled. If chilling, place in the refrigerator 20 minutes before serving.
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