Ingredients:
4 large sweet potatoes, (peel if desired), cut into 1⁄2-inch slices
2 tablespoons olive oil
Salt and pepper
8 ounces (about 8 slices) turkey bacon
1 gree onion, chopped
1 red bell pepper, chopped
1⁄4 cup minced cilantro
Additional salt and pepper, to taste
Dressing
Directions:1 ⁄4 cup balsamic vinegar
1 tablespoon honey or agave nectar*
1⁄4 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄3 cup olive oil
- Preheat oven to 425 degrees.
- Place sweet potatoes on a lightly oiled, large rimmed baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Potatoes should be in a single layer.
- Roast potatoes for approximately 30 minutes or until potatoes are tender and slightly browned. Remove from oven and set aside to cool.
- While potatoes are cooking, sauté turkey bacon until crisp. Remove bacon from pan. Chop and reserve. Sauteé onion and bell pepper. Add additional oil if necessary. Cook only until slightly softened, about 3 minutes.
- To prepare dressing, whisk balsamic vinegar, honey or agave and spices in a large bowl. Slowly add olive oil, whisking to create an emulsion.
- Toss potatoes, bacon, onion, bell pepper and cilantro with dressing. Season with salt and pepper. Refrigerate until ready to pack in cooler. Serve chilled or room temperature
