Sweet Potato Salad with Bacon Vinaigrette
Sweet Potato Salad with Bacon Vinaigrette is A mixture of olive oil, sweet potatoes, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
Heat oven to 450F. Lightly spray 2 (15x10x1-inch) pans with cooking spray. In large bowl, toss sweet potatoes, onion, 2 tablespoons of the oil and 3/4 teaspoon of the salt. Arrange vegetables in single layer in pans.
Roast uncovered 25 minutes.
Remove onion from pans; set aside. Stir sweet potatoes. Roast 10 minutes longer or until browned.
Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 10 to 12 minutes or until crisp.
Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet.
Add remaining 1/4 cup oil, remaining 3/4 teaspoon salt, the vinegar, mustard and pepper to drippings in skillet; stir well.
Transfer vinaigrette to large bowl.
Add roasted sweet potatoes, onion, bacon, pecans and raisins; toss gently to coat.