Categories: Salad, Sweet Potatoes
Ingredients
- 1 1/2 lbs sweet potatoes
- 2 large onions
- 2 garlic cloves , crushed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (6 ounce) bag fresh baby spinach , thoroughly washed
- cooked crumbled bacon , for garnish
- Warm Bacon Dressing:
- 4 slices bacon
- 1/3 cup red wine vinegar
- 3 tablespoons orange juice
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
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Make the salad: peel sweet potatoes and cut into 1-inch cubes.
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Cut onions into quarters and cut each quarter into half.
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Toss the potatoes, onions, garlic, and olive oil together; place on lightly greased foil-lined 15×10 inch jelly-roll pan.
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Sprinkle evenly with salt and pepper.
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Bake at 400° for 40-45 minutes or until tender and lightly browned, stirring occasionally.
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Make the dressing: cook bacon slices in a skillet over med-high heat 8-10 minutes or until crisp.
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Remove bacon and drain on paper towels; reserve 1 tablespoon bacon drippings in skillet.
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Crumble bacon and set aside.
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Stir red wine vinegar and remaining dressing ingredients into hot drippings in skillet; cook over medium heat, stirring occasionally, 2-3 minutes or until thoroughly heated.
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Serve roasted sweet potato mixture over fresh baby spinach; drizzle with Warm Bacon Dressing; garnish with crumbled bacon.