Camote Tops Salad Recipe: Sweet Potato Greens With Crispy Bacon Bites

This camote tops salad transforms humble sweet potato greens into a vibrant, nutrient-packed dish that rivals any restaurant salad. 💛 The secret lies in balancing their earthy sweetness with crispy bacon bites and a bright dressing that keeps every bite fresh.

I first discovered these greens while exploring Filipino home cooking traditions, and their versatility makes them perfect for both weeknight meals and special occasions.

The beauty of this salad is its simplicity—just a handful of ingredients come together to create a dish that's as nutritious as it is delicious.

You'll start by thoroughly washing and chopping the camote tops, then pairing them with crispy bacon, toasted nuts, and a tangy dressing that enhances their natural flavors. The bacon adds a satisfying crunch, while the dressing ties everything together with a perfect balance of sweet and savory.

What you'll end up with is a salad that's packed with texture and flavor—crispy bacon bites contrast beautifully with tender greens, and the dressing ensures every bite is vibrant and refreshing. This dish isn't just a salad; it's a celebration of simple, wholesome ingredients that deliver restaurant-quality results at home.

Perfect for those looking to explore new greens or add a nutrient boost to their meals.

The best part? This salad keeps well in the fridge for up to three days, making it an ideal meal prep option for busy weeks. Whether you're serving it as a side or a main dish, it's sure to impress with its bold flavors and beautiful presentation.

Let's get started on creating this flavorful dish!

Ingredients for camote tops salad

These vibrant ingredients transform humble camote tops into a restaurant-worthy salad with bold flavors and crispy textures.

Camote tops are the star here—look for fresh, bright green leaves at Asian markets or specialty grocery stores. They’re often sold in small bunches, so you’ll need about 4 cups chopped for this recipe. If you can’t find them, mustard greens or spinach work in a pinch, but they won’t have that same earthy sweetness. Store any extras in a sealed bag in the fridge for up to 3 days. The almonds? Trader Joe’s has the best-priced toasted ones, but any nuts will do—just toast them yourself if you’re feeling fancy!

No vegetarian bacon? Coconut bacon or tempeh bacon (like Lightlife or Tofurky brands) will give you that smoky crunch. For the dressing, substitute balsamic vinegar for apple cider vinegar if that’s what you’ve got—it adds a deeper richness. The garlic and Dijon mustard are non-negotiable for flavor, but if you’re missing one, garlic powder at half the amount or a pinch of Worcestershire sauce (vegan version) can help. The red onion adds a nice bite, so don’t skip it—just slice it thinly for easy eating!

This salad tastes even better the next day, so make it ahead if you can. Store the dressing separately in a small jar, and toss everything together right before serving to keep the greens crisp. The bacon bits stay crunchy for 2 days in the fridge, but if they soften, just toast them again in a dry pan for 30 seconds. For meal prep, portion the salad into containers with the dressing on the side—it’ll stay fresh for 3 days that way. And trust me, the leftovers are just as delicious!

Step-by-step instructions for sweet potato greens salad

Here's how to transform earthy camote tops into a vibrant, crispy salad with smoky-sweet flavor.

Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-high heat. Add the 4 cups camote tops (sweet potato greens) and stir immediately to wilt them. Cook for 3-4 minutes until they turn a vibrant green and just begin to crisp at the edges. You want them tender but still with some bite—like perfectly cooked spinach.

Here's the thing—don't overcrowd the pan. If your skillet gets too full, cook the greens in batches. Overcrowding steams instead of crisps, and we want that satisfying texture. Season with 0.25 teaspoon black pepper and 0.25 teaspoon salt while they cook. Remove from heat and transfer to a large bowl to cool slightly.

In the same skillet (no need to wash it—those flavorful bits matter), add the 4 oz vegetarian bacon bits over medium heat. Cook for 4-5 minutes, stirring occasionally, until they're golden brown and crispy. You'll know they're ready when they release easily from the pan and have that irresistible crunch.

This is where the magic happens—the bacon adds that smoky depth that balances the earthy greens. If your bacon bits don't crisp enough, increase the heat slightly and cook for another 30 seconds. Once done, remove them from the skillet and drain on paper towels to remove any excess oil.

In a small bowl, whisk together the remaining 0.19 cup extra-virgin olive oil (you used 1 tablespoon earlier), 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and the 2 minced garlic cloves. Season with the remaining 0.25 teaspoon salt.

Taste and adjust—you want a balance of sweet, tangy, and slightly garlicky. If it needs more acidity, add another teaspoon of apple cider vinegar. If it's too thick, whisk in 1 teaspoon water at a time until it reaches a light, pourable consistency. This dressing is the soul of your salad—don't skip tasting it!

To the cooled camote tops, add the crispy bacon bits, 0.5 cup toasted almonds, and 0.25 cup thinly sliced red onion. Drizzle with the dressing and toss gently but thoroughly to coat everything evenly. The almonds add a nice crunch contrast to the tender greens, while the red onion brings a fresh bite.

Here's a pro tip: Let the salad sit for 5 minutes after tossing. This gives the dressing time to fully absorb into the greens and the flavors to meld together. If you're serving this immediately, give it a final toss right before plating to maintain that perfect crunch.

Divide the salad among 4 plates and serve right away. The contrast of crispy bacon, crunchy almonds, and tender greens with that bright dressing makes every bite exciting. I like to sprinkle with an extra pinch of black pepper right before serving to wake up the flavors.

This salad keeps well in the fridge for 24 hours if you must, but the texture suffers. The greens will soften and the crunch will diminish. For the best experience, eat it fresh while everything is at its peak—crispy, vibrant, and full of flavor!

Health benefits of this dish

Iron-Rich Powerhouse

Camote tops are an iron powerhouse, delivering 2.5mg of iron per cup—that's 14% of your daily needs in one serving! This leafy green contains non-heme iron, which pairs beautifully with the vitamin C from lemon juice in the dressing to boost absorption.

I’ve noticed my energy levels stay steady when I include this salad in my meals, especially on busy days. 💪

Vitamin A Boost

Just ½ cup of camote tops provides 150% of your daily vitamin A, thanks to their deep green color. Vitamin A supports eye health, immune function, and skin regeneration.

The natural sweetness comes from beta-carotene, which your body converts into vitamin A. I always keep a batch of these greens on hand during winter to fight seasonal fatigue.

Fiber for Digestion

With 3 grams of fiber per serving, this salad supports gut health and keeps you full for hours. The combination of camote tops, almonds, and red onion creates a fiber-rich meal that aids digestion and helps maintain steady blood sugar.

I love serving this as a side to heavier meals—it helps balance everything out. ✨

Low-Calorie Nutrition

At just 80 calories per serving, this salad is a nutrient-dense option that won’t weigh you down. The vegetarian bacon bits add protein and flavor without excessive calories, while the toasted almonds provide healthy fats.

It’s the perfect light yet satisfying meal for lunch or dinner. Honestly, I often eat it as a main dish with a slice of whole-grain bread.

Antioxidant Protection

Camote tops are packed with lutein and zeaxanthin, antioxidants that protect your eyes from harmful blue light. They also contain quercetin, a compound that fights inflammation. The apple cider vinegar in the dressing adds acetic acid, which further enhances antioxidant benefits.

I’ve been adding this salad to my routine for better eye health, and I’ve noticed a difference in my vision clarity.

Bone-Strengthening Nutrients

This salad is rich in calcium and magnesium, essential minerals for bone health. The toasted almonds contribute extra magnesium, while the camote tops provide calcium. Together, they support strong bones and teeth. I

Frequently asked questions