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Roasted Sweet Potato Salad

Photo: Beth Dreiling; Styling: Cari South
Prep time 30 mins
Cook time 45 mins
Yield Makes 6 to 8 servings
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.

Ingredients

  • 1 1/2 pounds sweet potatoes
  • 2 large onions
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (6-oz.) bag baby spinach
  • Warm Bacon Dressing
  • Garnish: cooked, crumbled bacon

How to Make It

  1. Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half.

  2. 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.

  3. 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.