Wednesday, October 22, 2014


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

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