thepioneerwoman
Sweet Potato Salad
Roasted sweet potatoes, bacon, and a warm maple-bacon dressing make this sweet potato salad recipe bold, cozy, and crowd-pleasing.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●skillet
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 425°F.
2
In 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.
medium sweet potatoes (about 8 ounces each), cut into 3/4-inch cubes3
3
Meanwhile, 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.
4
Strain 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.
5
Reduce 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.
6
In 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.
medium sweet potatoes (about 8 ounces each), cut into 3/4-inch cubes3
Nutrition Facts
calories
583 Calories
fat Content
35 g
fiber Content
8 g
sugar Content
25 g
sodium Content
726 mg
protein Content
13 g
trans Fat Content
0 g
cholesterol Content
35 mg
carbohydrate Content
49 g
saturated Fat Content
9 g
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