SWEET POTATO SALAD WITH BACON VINAIGRETTE

Sweet Potato Salad with Bacon Vinaigrette image

Provided by Betty Crocker Kitchens

Time 1h

Yield 8

Number Of Ingredients 10

4 lb sweet potatoes, peeled, cut into 3/4-inch pieces
1 small red onion, cut into thin wedges
6 tablespoons olive oil
1 1/2 teaspoons salt
4 slices thick-sliced bacon
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

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.

Nutrition Facts : Calories 331, Carbohydrate 35 g, Fat 4, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 648 mg