Roasted Sweet Potato Salad

Image: 8 ounce oval ramekin containing a mixture of sweet potatoes, celery, bacon and dressing.

Description: This sweet potato salad recipe may seem a bit unusual, but give it a try and I'm sure you won't be disappointed!

Yield: Makes enough salad for 2-3 servings

Ingredients:

For the sweet potato salad:

• 4 slices thick-cut bacon, cooked*

• 3 large sweet potatoes, washed, skin on, cut into 3/4 inch chunks

• 1 cup thinly sliced celery hearts

• 3 tablespoons sliced Chives

• ¼ tsp fine salt

• ¼ tsp ground black pepper

For the mustard dressing:

• 2 garlic cloves, minced

• 3 tablespoons Apple Cider vinegar

• 2 tablespoons bacon drippings

• 2 tablespoons olive oil

• 2 tablespoons maple syrup

• 2 tablespoons whole-grain mustard

• 1 tablespoon dried parsley

• 1/4 teaspoon old bay seasoning

• 1/8 teaspoon of cayenne pepper (omit of you don’t like spicy)

• 1/8 teaspoon hot pepper flake (omit if you don’t like spicy)

• 1/8 teaspoon black pepper

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside. Chop the celery and chives, and set aside.

Wash the potatoes to remove dirt. Leaving skin on, slice a small strip off of one side of each potato so it will sit flat on the cutting board and make the rest of the chopping a bit safer. Chop the potatoes in roughly 1/2 inch disks, then chop the disks into even pieces.

Toss in a bowl with 1 tbsp olive oil and layer onto the prepared baking sheet, ensuring that there is space between the potatoes so that they will roast properly. You do not want to crowd the potatoes on the baking sheet as they will end up steaming rather than roasting with crisp exterior.

Bake @ 425 for 25-30 minutes, flipping the potatoes halfway through for more even roasting.

While the potatoes are roasting, fry your bacon on in a frying pan on both sides on medium heat until crispy. Remove bacon onto paper towels to cool and reserve 2 tbsp of bacon drippings for the dressing.

Alternatively, you could just bake the bacon on another parchment paper lined baking sheet for 15 minutes or until crisp and cooked completely. Remove from oven to cool, and make sure to reserve some bacon drippings from the baking sheet if you do this method.

For the dressing, whisk together the reserved bacon drippings and all dressing ingredients until combined, and set aside.

By now the potatoes should be done. Remove them from the oven, and add them to a big mixing bowl. Crumble the cooled bacon over the potatoes. Add the celery and chives.

Pour the dressing over the potato mixture and toss to coat. serve immediately. Best served warm but also enjoyable served cooled.

Notes:

If needed, use a second lined baking sheet to prevent overcrowding of potatoes while roasting. If using 2 baking sheets, alternate them in the oven halfway through cooking so the potatoes on each sheet will roast evenly.