Prep Time 35 MIN
Total Time 60 MIN
Add a nutty salad to your family’s dinner! Serve this roasted sweet potatoes and bacon salad that’s ready in an hour.
Ingredients
- 4 lb sweet potatoes, peeled, cut into 3/4-inch pieces
- 1 small red onion, cut into thin wedges
- 6 tablespoons olive oil
- 1 ½ teaspoons salt
- 4 slices thick-sliced bacon
- 1 tablespoon cider vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon freshly ground pepper
- ¾ cup pecan pieces, toasted
- ½ cup golden raisins
Directions
- Heat oven to 450°F. Lightly spray 2 (15x10x1-inch) pans with cooking spray. In large bowl, toss sweet potatoes, onion, 2 tablespoons of the oil and 3/4 teaspoon of the salt. Arrange vegetables in single layer in pans.
- Roast uncovered 25 minutes. Remove onion from pans; set aside. Stir sweet potatoes. Roast 10 minutes longer or until browned.
- Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 10 to 12 minutes or until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Add remaining 1/4 cup oil, remaining 3/4 teaspoon salt, the vinegar, mustard and pepper to drippings in skillet; stir well.
- Transfer vinaigrette to large bowl. Add roasted sweet potatoes, onion, bacon, pecans and raisins; toss gently to coat.
