Sweet Potato Salad with Bacon Vinaigrette

With a nutty, sweet, and roasted flavor, this salad is the ideal side for baked ham.

Yield: 8 servings
Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

  1. 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.
  2. Bake at 450° for 35 minutes or until browned, removing onion after 25 minutes, and stirring sweet potato.
  3. Meanwhile, cook bacon in a large nonstick skillet over medium heat 12 minutes or until crisp. Drain bacon, reserving 2 tablespoons drippings in pan.
  4. 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.
  5. 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.
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