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Sweet Potato Salad with Bacon Vinaigrette

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Sweet Potato Salad with Bacon Vinaigrette
  • Prep 35 min
  • Total 60 min
  • Servings 8
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Add a nutty salad to your family’s dinner! Serve this roasted sweet potatoes and bacon salad that’s ready in an hour.
Updated Feb 29, 2012

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

Steps

  • 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

331 Calories, 20g Total Fat, 6g Protein, 35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
331
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.
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