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

1. Make the salad: peel sweet potatoes and cut into 1-inch cubes.

2. Cut onions into quarters and cut each quarter into half.

3. Toss the potatoes, onions, garlic, and olive oil together; place on lightly greased foil-lined 15×10 inch jelly-roll pan.

4. Sprinkle evenly with salt and pepper.

5. Bake at 400° for 40-45 minutes or until tender and lightly browned, stirring occasionally.

6. Make the dressing: cook bacon slices in a skillet over med-high heat 8-10 minutes or until crisp.

7. Remove bacon and drain on paper towels; reserve 1 tablespoon bacon drippings in skillet.

8. Crumble bacon and set aside.

9. 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.

10. Serve roasted sweet potato mixture over fresh baby spinach; drizzle with Warm Bacon Dressing; garnish with crumbled bacon.

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