This is another Living Without recipe. I liked the first Sweet Potato Salad I tried so much that I decided to try another version. I nixed the cinnamon and nutmeg in the original recipe because I just don't like any hint of sweetness in my sweet potatoes. But if you think cinnamon and nutmeg sounds fabulous, you can find the original recipe here.
4 large sweet potatoes, peeled and cut into bite-sized chunks
2 tbsp. extra virgin olive oil, divided
salt and pepper
1 small onion, chopped
1 small green pepper, chopped
6 slices bacon, cooked and diced
1/4 cup fresh cilantro, minced
1/4 cup balsamic vinegar
1 tbsp. honey
1/3 cup extra virgin olive oil
Preheat oven to 425 degrees. Toss potatoes with 1 tbsp. olive oil and spread them in one layer on a baking sheet. Sprinkle with salt and pepper. Bake about 25 minutes or until tender. Remove and set aside to cool.
Cook onion and pepper in 1 tbsp. olive oil over medium heat until just softened, about 3 minutes. Remove from heat and set aside.
Whisk together the balsamic vinegar and honey. Add the olive oil in a thin stream, whisking constantly to emulsify. Set aside.
In a large bowl toss together the potatoes, onion, pepper, bacon and cilantro. Add the dressing and toss to coat. Refrigerate until ready to serve.