Sweet Potato Salad with Bacon Vinaigrette

Ingredients

• 1 tablespoon cider vinegar 
• 2 teaspoons dijon mustard 
• 0.5 cup golden raisins 
• 6 tablespoons olive oil divided
• 0.8 cup pecans toasted
• 0.5 teaspoon pepper freshly ground
• 1 small onion red cut into thin wedges
• 1.5 teaspoons salt divided
• 4 pounds sweet potatoes peeled cut into 3/4
• 4 slices bacon thick-cut

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Combine sweet potato, onion, 2 tablespoons olive oil, and 3/4 teaspoon salt in a large bowl; toss to coat. Arrange vegetables in a single layer on 2 lightly greased baking sheets.
2. Bake at 450 for 35 minutes or until browned, removing onion after 25 minutes, and stirring sweet potato.
3. Meanwhile, cook bacon in a large nonstick skillet over medium heat 12 minutes or until crisp.
4. Drain bacon, reserving 2 tablespoons drippings in pan.
5. Add remaining 1/4 cup olive oil, remaining 3/4 teaspoon salt, vinegar, mustard, and pepper to drippings in skillet. Stir well.
6. Transfer vinaigrette to a large bowl.
7. Add roasted sweet potato, onion, pecans, and raisins, tossing gently to coat. Cool.
8. Note: If you have only one oven, place 1 baking sheet on the lower oven rack and 1 on the upper rack; switch positions after 25 minutes.
9. Bake 5 to 10 more minutes or until potatoes are browned.