bacon n’ dill sweet potato salad
Ingredients:
- 3 medium sweet potatoes – chopped and roasted
- 4 cloves of garlic – chopped and roasted
- olive oil for roasting and dressing
- 8 slices of thick bacon – cooked and ripped into pieces
- 2 limes – freshly squeezed juice
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 green onions – thinly chopped
- a handful of fresh dill – chopped
- a dash or two of pepper flakes (optional)
- a few sprinkles of sea salt and fresh ground pepper
- garnish with a handful of raw pumpkin seeds
Prep:
- arrange slices of bacon on a tin foil-covered baking sheet and cook for 25-30 mins at 375 heat – keep an eye on it, as thickness of the bacon can vary cooking time
- when cooked, set aside to cool
- next, peel and chop sweet potatoes and garlic into cubed-like chunks
- toss in some olive/coconut oil and arrange on another baking sheet and roast for 30 mins or so at the same heat, until slightly browned
- remove and set aside to cool
- in the meantime, chop up green onion, fresh dill and prepare the other ingredients to form the dressing mixture in a bowl. Stir all dressing ingredients together.
- once the roasted sweet potatoes and garlic are cooled, proceed by adding in bacon pieces.
- finally, pour in dressing and mix everything together thoroughly – I like to use my hands here to make sure all is coated well!
- garnish with raw pumpkin seeds or other nut/seed of choice
- can be stored in refrigerator and is even more delicious and flavorful if served cold the next day!
