Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Recipe by Oxmoor House June 2006

Gallery

Oxmoor House

Recipe Summary

prep:
26 mins
cook:
35 mins
total:
1 hr 1 min
Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Source

Christmas With Southern Living

Advertisement
Advertisement