Roasted Sweet-Potato Salad

4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro

TIP: The salad can be refrigerated for up to 1 day. Bring to room temperature before serving.

1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.

2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes. Makes 8 servings.

Each serving: 306 cal, 15 g fat, 8 g protein, 38 g carb

[ via Redbook magazine, September 2006 ]