Sweet Potato, Avocado & Bacon Salad
  • 8 medium sweet potatoes, peeled & cubed
  • 1 tbsp of coconut or olive oil
  • small pinch of sea salt & pepper
  • 6 strips of low sodium, natural bacon
  • ¼ of a red onion
  • 3 tsp of the bacon fat
  • 1 clove garlic, crushed
  • 1 basil leaf, cut in thin pieces
  • 1 pinch of dry thyme
  • Juice from a whole lemon
  • 1 tsp Dijon mustard
  • 1 tsp raw apple cider vinegar
  • 2 ripe avocados, skin removed and cubed
  1. Preheat the oven to 425 degrees. Line large baking sheet with parchment paper.
  2. Place cut sweet potatoes in a bowl and cover with oil, sea salt & pepper. Place on baking sheet and put in oven for 40mins (turning once after 20mins).
  3. In the meantime, cook bacon on a skillet. When at desired crispness, place on a plate lined with good paper towel to soak extra bacon fat up. Once cooled, cut into bite sited pieces.
  4. Saute the onions on medium in a little bacon fat until caramelized. Place in small bowl and add all remaining ingredients EXCEPT the avocado. Whisk together.
  5. In a large bowl, toss sweet potatoes, cooked bacon, dressing and avocado. Serve warm or serve cool. Tastes good either way!
Recipe by Roll With It at http://rollwithit.suzannehendriks.ca/sweet-potato-avocado-bacon-salad/