Roasted Sweet Potato Salad

Ingredients

• 6 oz baby spinach 
• 8 servings warm bacon dressing 
• 2  garlic cloves crushed
• 2 tablespoons olive oil 
• 2 large onions 
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 1.5 pounds sweet potatoes 
• 8 servings garnish: crumbled cooked

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Peel sweet potatoes, and cut into 1-inch cubes.
2. Cut onions into quarters, and cut each quarter in half.
3. Toss together sweet potatoes, onions, crushed garlic, and 2 Tbsp. olive oil; place on a lightly greased aluminum foil-lined 15- x 11-inch jelly-roll pan.
4. Sprinkle evenly with salt and pepper.
5. Bake, stirring occasionally, at 400 for 45 minutes or until tender and lightly brown.
6. Serve over spinach, and drizzle with Warm Bacon Dressing.
7. Garnish, if desired.