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Center Stage: Spiralizer Honey Mustard Sweet Potato Salad from Kevin is Cooking

Fall is here and I for one am looking forward to a switch up in dining and baking. While I am a huge BBQ and grilling fan, it’s nearing slow cooker season, heartier meals and comfort food. Now comfort food doesn’t have to be unhealthy either. Check out this beautiful Honey Mustard Sweet Potato Salad, made using the Hamilton Beach 3-in-1 Electric Spiralizer.

Inspired by an international pantry and family, I like to share a behind‑the‑scenes view of what it’s really like to cook for two people with different dietary needs – one a “big, bold flavors” kind of guy with a sweet tooth (that would be me), and the other a “big, bold flavors diabetic”. What you’ll also find coming from my kitchen are quick mid-week meals, comfort food goodness and tasty desserts. It’s all about balance and making food interesting, right?

Cooking and baking with “mixed diet” families in mind, my passion is to make meals that are every bit as delicious, health conscious and sometimes indulgent—because life’s too short to be bland!

That’s where using the Hamilton Beach 3-in-1 Spiralizer comes in handy. I love to use seasonal vegetables in salads and sometimes make them into the meal itself. For those of you with kids, I know sometimes getting them to eat their veggies can be a hassle, but even adults enjoy the look of spiralized vegetables. I know I do!

I decided to use sweet potato, zucchini, and yellow squash along with Brussels sprouts all tossed with honey, mustard, and bacon for one flavorful dish. Add a dash of sage and this is a winner!

Honey Mustard Sweet Potato Salad

Yield: Serves 4
Author: Hamilton Beach Test Kitchen


  • 4 slices of bacon, chopped
  • 1 sweet potato, large, peeled and cut in half
  • 2 zucchinis, ends trimmed, cut into 3 inch pieces
  • 2 yellow squash, ends trimmed, cut into 3 inch pieces
  • 8 brussels sprouts, end trimmed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • ½ teaspoon dried sage
  • 2 tablespoons of dried cranberries
  • 2 tablespoons of sliced almonds


  1. In a large skillet over medium heat render bacon until crisp. Transfer to plate with paper towel to drain. Reserved 2 tablespoons of bacon fat in pan and save balance for other use.
  2. Thinly slice the brussels sprouts and place in small bowl with cranberries and almonds. Set aside.
  3. Use Hamilton Beach 3-in-1 Spiralizer and using spiral cutter, cut sweet potato, zucchini, squash per instructions into “noodles”. Add to skillet and toss to coat and sauté for 3 minutes over medium-high heat. Stir as water releases from squash and season with salt, pepper.
  4. Add the honey, mustard and dried sage and toss to coat. Cook another minute or two for al dente vegetables.
  5. Add the brussels sprouts, cranberries and almonds to pan and mix well. Sauté another 2-3 minutes. Top with cooked bacon pieces and serve warm.

Whether you want to lighten up a pasta dish with zucchini noodles or give your potato gratin a gourmet look, the 3-in-1 Spiralizer makes slicing simple enough for everyday use.

Inspired by an international pantry, Keviniscooking has a mix of healthy recipes for “mixed diet” families, quick mid-week meals, comfort food goodness & lots of tasty desserts – because life’s too short to be bland!

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  1. I made this for dinner tonight and I just want to tell you that it was fantastic!! I wasn’t sure bout the craisins at first, but I’m so glad I added them. This is one of my new favorite side dishes!

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