Sweet Potato Salad with Bacon Vinaigrette

  • Prep Time 35 min
  • Total Time 60 min
  • Servings 8

Ingredients

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 1/2
teaspoons salt
4
slices thick-sliced bacon
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

Directions

  • 1 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.
  • 2 Roast uncovered 25 minutes. Remove onion from pans; set aside. Stir sweet potatoes. Roast 10 minutes longer or until browned.
  • 3 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.
  • 4 Transfer vinaigrette to large bowl. Add roasted sweet potatoes, onion, bacon, pecans and raisins; toss gently to coat.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
331
% Daily Value
Total Fat
20g
0%
Saturated Fat
3g
0%
Sodium
648mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
6g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Fruit; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.