With a nutty, sweet, and roasted flavor, this salad is the ideal side for baked ham.
4 pounds sweet potatoes, peeled and cut into 3/4
1 small red onion, cut into thin wedges
6 tablespoons olive oil, divided
1 1/2 teaspoons salt, divided
4 thick-cut bacon slices
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
How to Make It
Combine sweet potato, onion, 2 tablespoons olive oil, and 3/4 teaspoon salt in a large bowl; toss to coat. Arrange vegetables in a single layer on 2 lightly greased baking sheets.
Bake at 450° for 35 minutes or until browned, removing onion after 25 minutes, and stirring sweet potato.
Meanwhile, cook bacon in a large nonstick skillet over medium heat 12 minutes or until crisp. Drain bacon, reserving 2 tablespoons drippings in pan.
Add remaining 1/4 cup olive oil, remaining 3/4 teaspoon salt, vinegar, mustard, and pepper to drippings in skillet. Stir well. Transfer vinaigrette to a large bowl. Add roasted sweet potato, onion, pecans, and raisins, tossing gently to coat. Cool.
Note: If you have only one oven, place 1 baking sheet on the lower oven rack and 1 on the upper rack; switch positions after 25 minutes. Bake 5 to 10 more minutes or until potatoes are browned.
Christmas With Southern Living
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