Roasted Sweet Potato Salad |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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This roasted sweet potato salad is a nice seasonal twist on the traditional potato salad served during summer months. Though the sweet potatoes are already nutrient-rich, the bed of spinach makes this recipe even healthier. Ingredients:
1 1/2 pounds sweet potatoes |
2 large onions |
2 garlic cloves, crushed |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (6-oz.) bag baby spinach |
warm bacon dressing |
garnish: cooked, crumbled bacon |
Directions:
1. Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half.
2. Toss together sweet potatoes, onions, crushed garlic, and 2 Tbsp. olive oil; place on a lightly greased aluminum foil-lined 15- x 11-inch jelly-roll pan. Sprinkle evenly with salt and pepper.
3. Bake, stirring occasionally, at 400° for 45 minutes or until tender and lightly brown. Serve over spinach, and drizzle with Warm Bacon Dressing. Garnish, if desired.
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