Ingredients
The following ingredients have 6 Servings
- 4 lbs sweet potatoes (peeled and cut into 1/2 inch dice)
- 1/4 cup extra virgin olive oil
- Kosher salt and pepper
- 5 strips of bacon
- 2 orange or yellow bell peppers (1 lb, cut into 1/4 inch dice)
- 1 cup fresh pineapple (cut in to a 1/4 dice)
- 1/4 cup chives (minced)
- 1/4 cup flat-leaf parsley (minced)
- Chili Lime Dressing
- 2 Tbsp shallot (minced)
- 1 Tbsp finely minced ginger
- 1/2 tsp minced jalapeno pepper
- 1/4 tsp chipotle chile powder
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1 tsp lime zest
- 1 Tbsp fresh lime juice
- 1 Tbsp honey
- 1 1/2 Tbsp white wine vinegar
- 3 Tbsp extra virgin olive oil
Instruction
- Preheat the oven to 425 degrees and line two sheet trays with non-stick foil.
- Divide the sweet potatoes between the two sheet pans and drizzle evenly with olive oil and season with salt and pepper. Toss to coat.
- Roast for about 30 mins or until tender and golden brown. Remove from the oven and cool to room temperature.
- While the potatoes are roasting fry the bacon until crisp in a non-stick skillet. Remove the bacon to a paper towel-lined plate to drain and pour out all but 1 Tbsp bacon grease.
- Heat the pan over medium heat and add the diced peppers. Cook until softened and golden brown, about 5 mins. Cool to room temperature.
- In a large bowl lightly toss together the sweet potatoes, peppers, pineapple and herbs. Add the dressing and toss and then crumble the bacon into the bowl and stir just until combined.
- Season with salt and pepper if desired and serve.
- Dressing: Combine everything but the olive oil in a small food processor (alternatively you can whisk by hand) and process until blended. Add the oil and process until combined.
- *Salad can be prepared up to 3 hrs ahead and left at room temperature. Store leftovers in the refrigerator.
