Roasted Sweet Potato Salad

READY IN: 1hr 30mins
Recipe by ratherbeswimmin

Southern Living

Top Review by Julie F

This is a delicious salad and was a nice change of pace for my family. We eat a lot of meat free meals, so I served this as a light supper. This isn't meat free, but it is light :) The flavors blended fabulously. My daughter thought the dressing was a little too vinegary, but I think that is the way it is meant to be and I liked it. If you don't want it so tart, I would try 2/3 vinegar and 1/3 olive oil. Thanks for sharing this wonderful recipe!

Ingredients Nutrition


  1. Make the salad: peel sweet potatoes and cut into 1-inch cubes.
  2. Cut onions into quarters and cut each quarter into half.
  3. Toss the potatoes, onions, garlic, and olive oil together; place on lightly greased foil-lined 15x10 inch jelly-roll pan.
  4. Sprinkle evenly with salt and pepper.
  5. Bake at 400° for 40-45 minutes or until tender and lightly browned, stirring occasionally.
  6. Make the dressing: cook bacon slices in a skillet over med-high heat 8-10 minutes or until crisp.
  7. Remove bacon and drain on paper towels; reserve 1 tablespoon bacon drippings in skillet.
  8. Crumble bacon and set aside.
  9. Stir red wine vinegar and remaining dressing ingredients into hot drippings in skillet; cook over medium heat, stirring occasionally, 2-3 minutes or until thoroughly heated.
  10. Serve roasted sweet potato mixture over fresh baby spinach; drizzle with Warm Bacon Dressing; garnish with crumbled bacon.

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