Bacon N' dill sweet potato salad

There is bacon in this need I say more.  I found this recipe and it has been a countless classic to every bbq and dinner I have ever gone to.  It is also great as leftovers to serve over eggs in the a.m.  This is a must make !! I usually prefer to make this recipe minus the pumpkin seeds.  Try it I promise you will not be sorry.  Enjoy!

 

 

 

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

Dressing:

• 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

Note: as with any dressing, feel free to taste and tweak it as you go!
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!