This roasted sweet potato salad is a nice seasonal twist on the traditional potato salad served during summer months. Though the sweet potatoes are already nutrient-rich, the bed of spinach makes this recipe even healthier.
Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half.
Toss together sweet potatoes, onions, crushed garlic, and 2 Tbsp. olive oil; place on a lightly greased aluminum foil-lined 15- x 11-inch jelly-roll pan. Sprinkle evenly with salt and pepper.
Bake, stirring occasionally, at 400° for 45 minutes or until tender and lightly brown. Serve over spinach, and drizzle with Warm Bacon Dressing. Garnish, if desired.
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