SWEET POTATO SALAD WITH WARM BACON DRESSING
- 4 pieces center-cut bacon, medium dice
- 1 small red onion, finely sliced
- 3 cloves garlic, finely chopped
- 1/2 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1-1/2 tablespoons granulated sugar
- 4 sweet potatoes; peeled & cut into 1-inch cubes
- 4 green onions, finely sliced
- 1/4 cup chopped fresh parsley
- salt and pepper
- fat free cooking spray
Preheat oven to 400.
Prepare a baking sheet with fat-free cooking spray; spread the sweet potatoes on the sheet. Bake for roughly 25-35 minutes or until the potatoes can be easily cut through with a spoon. Keep warm.
Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but a tiny trace 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.
"Out of this world"-fantastic! Both my husband and my friend Shawna are not huge fans of sweet potatoes. However, they were "big kids" and gave 'em a try. AND they LOVED them! The point is, even if you don't like sweet potatoes, this recipe is worth a try. Not only are sweet potatoes great in this recipe, but they are soooo flippin' good for you; each loaded with fiber, beta carotene and other antioxidants.
Since this recipe is already pretty nutritious, there wasn't a whole lot to do to lean it up! I just traded in regular bacon for a lean center-cut and reduced the amount the olive oil needed to make the dressing. The taste result is still the same; a delicious side dish that is sure to impress even the biggest sweet potato skeptics.
NUTRITION FACTS (per serving): 147.75 calories; 8.0g fat; 17.29g carbohydrate; 2.57g protein; 2.24g fiber
SAVES: 77 calories; 8.14g fat