Fully Loaded Sweet Potato Salad
Kevin Alexander
Kevin Alexander Fit Men Cook
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196 Calories
31 g Carbs
11 g Protein
3 g Fat
Total Time
5 servings

Being from Texas, me showing up to a picnic or cookout without some form of potato salad is like showing up to the gym without headphones—it's a necessary tool to get you in the proper mood. Here's my #FitMenCook take on a Southern classic that will leave your taste buds screaming and your muscles pumped. Seriously: You'll grow after eating this.


  • 450 g sweet potato, cut into cubes
  • 3 strip low-sodium turkey bacon
  • ¾ cup 2% greek yogurt, plain
  • ½ cup low-sodium black beans
  • ⅓ cup 1" pieces, loosely packed kale
  • ½ cup corn
  • ⅓ cup green onion, chopped
  • 1 oz goat cheese
  • 1 oz fat-free mozzarella cheese
  • 1 jalapeno pepper, diced
  • salt and pepper to taste

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  1. Set oven to 350F.
  2. Cut sweet potatoes into small quarter-sized chunks and place on a baking sheet. Lightly spray with coconut oil and sprinkle with sea salt and pepper.
  3. Bake in the oven for about 25 minutes or until the chunks are soft, yet slightly firm. Remove and allow to cool for about 10 minutes on a rack.
  4. Cook turkey bacon in a skillet and then cut it into small pieces.
  5. In a large bowl, add all of the ingredients listed. Mix everything together using a spatula, and serve immediately. This dish can be served warm or cold.

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