makes 8-10 servings
2 pounds sweet potatoes, cleaned, skins left on, cut into 1 ” cubes
a pinch of garlic salt
a pinch of ground cinnamon
a pinch of ground ginger
a pinch of ground ground black pepper
a few tablespoons pure maple syrup
18-24 ounces baby spinach leaves
12 ounces crumbled bacon; set aside bacon grease
a few handfuls of pomegranate seeds (arils)
grated gruyére or your favorite cheese
Preheat oven to 400˚F with rack in the center. Cook bacon until brown
and crispy in a fry pan.
Remove bacon from pan and drain on paper
towels. Reserve bacon fat in a heat resistant container & set aside
to cool a bit.
Toss sweet potato chunks with garlic salt, cinnamon, ginger, black
pepper maple syrup and some bacon grease. (A little bacon grease goes a
long way, so add a small amount first and you can always add more. I use
just enough oil to grease them until slightly glistening.) Spread sweet
potatoes on a sheet pan in a single layer. Roast for about 35 minutes
until cooked through and golden brown. Toss once with tongs about
halfway through cooking time for even browning. Remove sweet potatoes
from oven and let cool.
Salad assembly: Put baby spinach in a large bowl. Top with roasted
sweet potatoes, bacon crumbles, Gruyére and pomegranate seeds. You can
season with some more garlic salt and black pepper if desired. When
ready to serve, toss salad with your favorite vinaigrette dressing or
olive oil and balsamic vinegar.
bacon recipe source: Marla Meridith (@MarlaMeridith), Family Fresh Cooking, November 10, 2010