Best Sweet Potato Salad With Warm Bacon Dressing Recipes

SWEET POTATO SALAD WITH WARM BACON DRESSING

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.

SWEET POTATO SALAD WITH BACON

Steps:

• Put the potatoes in a pot over medium heat and cover them with water. Bring to a boil then salt the water and cook until just tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra-virgin olive oil. Add the bacon and cook until just about crisp. Add the stock to the pot with the potatoes along with the vinegar and hot sauce and stir over low heat until combined. Turn off the heat and season with paprika and salt and pepper, to taste. Transfer the potatoes to a serving bowl and stir in chopped onions, celery and parsley. Dress the salad with a liberal drizzle of extra-virgin olive oil and serve immediately.

SWEET POTATO SALAD WITH BACON VINAIGRETTE

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.

BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING

Steps:

• Line a serving plate with baby spinach leaves.
• Add water and salt to skillet. Bring to a boil.
• Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
• Drain potatoes and green beans in colander.
• Wipe skillet and add vegetable oil. Heat over medium heat.
• Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
• Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
• Add honey Dijon dressing to skillet and heat through.
• Spoon over sweet potato salad.