½ pound bacon (225 grams)
3 large sweet potatoes (about 2 pounds/910 grams), cut into ½-inch (12-mm) cubes
4 garlic cloves, chopped
2 tablespoons coconut oil
Juice of 1 lime
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 green onions, chopped
Handful of fresh dill, roughly chopped, or 1 tsp dried dill
Handful of fresh chipotle, roughly chopped
Dash of red pepper flakes
2 dashes southwest chipotle seasoning (I used McCormick's)
Dash of ground cinnamon
Salt and pepper, to taste
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and lay the bacon flat on the sheet. Bake for 15 to 20 minutes, until the bacon is slightly crispy. Let cool then roughly chop.
In a roasting pan or rimmed baking sheet lined with aluminum foil, toss the sweet potatoes and garlic in coconut oil and roast for about 30 minutes or until slightly browned. Melt the coconut oil in the microwave and quickly toss, as it will solidify again within a minute.
While the sweet potatoes are roasting, whisk together the lime juice, olive oil, and balsamic vinegar. Toss in green onions, dill, cilantro, red pepper flakes, cinnamon, salt and pepper and mix well.
Once sweet potatoes are finished cooking, toss them together with the dressing and bacon.
Equally delicious hot or cold.
Makes 4 servings as a side dish, or 2 servings as the main dish.
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