Sweet Potato Bacon Salad Recipes

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.

Steps:

• Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.

Steps:

• Cook potatoes in boiling water in large saucepan 10 min. or until tender; drain. Immediately rinse under cold water; drain and cool in large bowl.
• Add peppers, celery, onions and bacon to potatoes; toss lightly.
• Mix mayo and juice until well blended. Pour over potato mixture; stir gently. Refrigerate at least 2 hours before serving.

Steps:

• Boil, steam or roast sweet potato until tender. Drain and cool slightly.
• Meanwhile, fry bacon until crisp. Arrange with potatoes and rocket leaves on platter.
• Drizzle with dressing. Garnish with spring onions. Serve warm or cold.