Roasted Sweet Potato Spears With Bacon Vinaigrette Recipes

Steps:

• Preheat oven to 400°F.
• In a large bowl, stir together all ingredients add potatoes and mix until evenly coated.
• Place potatoes on baking sheet and bake 20 minutes. Then turn cook for another 10 minutes.

Steps:

• In a large bowl, whisk together vinegar, honey and mustard. Whisk in olive oil in a stream and season to taste. Gently toss sweet potato slices and scallions with vinaigrette.

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, combine sweet potatoes, bacon, and thyme; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.

Steps:

• Heat oven to 450°F. 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.