Name: Sweet Potato Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 - 6 serving(s)
Ingredients: 3 medium sweet potatoes (about 8 ounces each), cut into 3/4-inch cubes; 2 tbsp. olive oil; 1 tsp. garlic powder; 1 tsp. kosher salt, plus more to taste; 1/4 tsp. cayenne pepper; 3/4 tsp. black pepper; 6 slices thick-cut bacon, cut into 1-inch pieces; 1 tsp. paprika; 3 tbsp. apple cider vinegar; 2 tsp. maple syrup; 1/2 tsp. dijon mustard; 1/2 c. pecan halves; 1/2 c. dried cranberries; 3 tbsp. parsley, roughly chopped; 2 oz. baby arugula; 2 oz. goat cheese, crumbled

Step 1Preheat the oven to 425°F.

Step 2In a large bowl, toss together the sweet potatoes with the olive oil, garlic powder, paprika, salt, cayenne, and 1/2 teaspoon black pepper until coated. Spread on a baking sheet in a single layer and roast until tender and browned, 25 to 30 minutes, stirring halfway through. Let cool 10 minutes.

Step 3Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy, about 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.

Step 4Strain 3 tablespoons of the bacon fat into a medium bowl, reserving the remaining fat for another use. Whisk in the cider vinegar, maple syrup, dijon mustard, and remaining 1/4 teaspoon pepper. Taste and season with salt as needed. Set the dressing aside.

Step 5Reduce the oven to 325°F. Spread the pecan halves in a single layer on a baking sheet and toast until fragrant, 7 to 10 minutes. Let cool, then roughly chop.

Step 6In a large bowl, combine the roasted sweet potatoes, toasted pecans, bacon pieces, dried cranberries, parsley, arugula, and goat cheese. Drizzle the dressing over the top and toss to combine.

Sweet Potato Salad

Ingredients

Directions

Dinner Ideas