SERVES: 4 | PREP TIME: 15 minutes | COOK TIME: 30 minutes
Ingredients
½ pound (225 grams) bacon
3 large sweet potatoes (about 2 pounds/910 grams), cut into ½-inch (12-mm) cubes
4 cloves garlic, chopped
2 tablespoons coconut oil, melted
For the dressing
juice of 1 lime
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 green onions, sliced
1 handful of fresh dill, roughly chopped
dash of red pepper flakes
dash of ground cinnamon
fine-grain sea salt and freshly ground black pepper, to taste
Process
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and lay the bacon flat on the sheet. Bake for 15 to 20 minutes, or until the bacon is slightly crispy. Let cool, then roughly chop and set aside. (Leave the oven on for the sweet potatoes.)
- In a roasting pan or rimmed baking sheet lined with aluminum foil, toss the sweet potatoes and garlic in the coconut oil and roast for about 30 minutes, or until slightly browned.
- While the sweet potatoes are roasting, make the dressing: Whisk together the lime juice, olive oil, and balsamic vinegar. Add the green onions, dill, red pepper flakes, cinnamon, and salt and pepper and mix well.
- Once the sweet potatoes have finished cooking and are still warm, toss them with the dressing and chopped bacon.
