Sweet Potato Salad with Bacon Vinaigrette |
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Prep Time: 26 Minutes Cook Time: 35 Minutes |
Ready In: 61 Minutes Servings: 8 |
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With a nutty, sweet, and roasted flavor, this salad is the ideal side for baked ham. Ingredients:
4 pounds sweet potatoes, peeled and cut into 3/4 |
1 small red onion, cut into thin wedges |
6 tablespoons olive oil, divided |
1 1/2 teaspoons salt, divided |
4 thick-cut bacon slices |
1 tablespoon cider vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon freshly ground pepper |
3/4 cup pecan pieces, toasted |
1/2 cup golden raisins |
Directions:
1. Combine sweet potato, onion, 2 tablespoons olive oil, and 3/4 teaspoon salt in a large bowl; toss to coat. Arrange vegetables in a single layer on 2 lightly greased baking sheets.
2. Bake at 450° for 35 minutes or until browned, removing onion after 25 minutes, and stirring sweet potato.
3. Meanwhile, cook bacon in a large nonstick skillet over medium heat 12 minutes or until crisp. Drain bacon, reserving 2 tablespoons drippings in pan.
4. Add remaining 1/4 cup olive oil, remaining 3/4 teaspoon salt, vinegar, mustard, and pepper to drippings in skillet. Stir well. Transfer vinaigrette to a large bowl. Add roasted sweet potato, onion, pecans, and raisins, tossing gently to coat. Cool.
5. Note: If you have only one oven, place 1 baking sheet on the lower oven rack and 1 on the upper rack; switch positions after 25 minutes. Bake 5 to 10 more minutes or until potatoes are browned.
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