30 min serves 8-10

Smoked BBQ Brisket with Sweet Potato Salad

This healthy sweet potato salad gets extra crunch from lots of celery and the mildly tangy dressing with fresh sage makes for a great combo to balance our smoky BBQ brisket.   

PREP: 15 min. ACTIVE: 15 min. PASSIVE: 15 min. DIFFICULTY Easy


  • 1 Smoked Pre Brisket
  • 6 large sweet potatoes, peeled and chopped in to 1/2 inch dice
  • 1 T plus 2 t kosher salt, divided
  • 1 C sour cream
  • 3/4 C plain Greek yogurt
  • 1/4C apple cider vinegar
  • 1/2 C half and half
  • 1/2 t black pepper
  • 1/3 C neutral oil, we use canola
  • 1/2 C finely diced white onion (about 1/2 a medium onion)
  • 1 C celery, trimmed and finely diced
  • 4 green onions, trimmed and finely chopped, green parts only, kitchen scissors work nicely for this
  • 1/4 C chopped fresh sage
    1. Prepare smoked brisket.
    2. For the sweet potato salad: Place chopped sweet potatoes in a large saucepan, cover with cold water and add 1 T salt. Bring to a boil over high heat, about 6 minutes. Reduce heat to medium, and cook until potatoes pierce easily with a fork, about another 5 to 6 minutes.
    3. While potatoes are cooking combine 1 t salt, sour cream, yogurt, vinegar, half and half, and pepper, whisking until well blended. Add oil slowly, in a steady stream, whisking vigorously to emulsify the dressing.
    4. Drain potatoes and allow to cool for about 15 minutes. You’ll want to add them to the dressing while they are still warm to absorb it. Toss well and add the white and green onions, celery, sage and remaining 1 t salt.
    5. Allow salad to sit for at least 1 hour before serving. Cover and refrigerate, serve chilled or at room temperature.


    Smoked BBQ Brisket with Sweet Potato Salad

    Amount per 174g

    • 174g

      1 serving
    • 177kcal

    • 3.97g

    • 453mg

    • 3.1g

    • 8.48g

    • 21.96g

    • 7.27g


    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt