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Roasted Sweet Potatoes with Bacon Vinaigrette


  • 5 lb. peeled medium sweet potatoes, each cut into 6 wedges
  • 1 lb. chopped raw bacon
  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • 1 tsp. salt, divided
  • 1/2 tsp. black pepper, divided
  • 1/4 cup extra-virgin olive oil
  • 3 thinly sliced scallions, green part only
  • 2 Tbsp. sherry vinegar
  • 1 Tbsp. water


  • 1. Preheat standard oven to 375°F. Place sweet potatoes in single layer on full sheet pan; set aside.
  • 2. Cook bacon in large skillet on medium heat until brown and crisp. Remove and drain on paper towels; set aside. Reserve bacon drippings.
  • 3. Pour drippings through a fine mesh sieve onto potato spears. Toss to coat evenly. Sprinkle spears with dried herbs, 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Bake 50 to 60 minutes, turning over after 30 minutes, or until potatoes are tender and edges are browned. Transfer to a serving dish.
  • 3. Heat oil and bacon on medium heat until hot but not smoking. Stir in scallions; remove from heat. Stir in vinegar, water, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper. Pour over potato spears. Keep warm until ready to serve.
  • Nutritional information per serving: Calories 540; Total Fat 33g; Saturated Fat 10g;
  • Trans. Fat 0g; Cholesterol 39mg; Sodium 840mg; Total Carbohydrate 51g; Dietary Fiber 7g;
  • Total Sugars 16g; Protein 11g