Sweet Potato Salad with Bacon Vinaigrette

Add a nutty salad to your family’s dinner! Serve this roasted sweet potatoes and bacon salad that’s ready in an hour.

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

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
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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