Warm Sweet Potato Salad with Bacon Ranch Pesto
Did you read the name of this recipe? Ok. SO... what else do you need to know before making it???
What you Need
6 slices bacon
2 pounds sweet potatoes (3 large), cut into 1 inch chunks
½ cup Tessemae’s Zesty Ranch Dressing
1 cup packed parsley leaves
¼ cup pecan pieces
1 tablespoon fresh thyme leaves
1 garlic clove
coarse salt and ground pepper
What to Do
- Line a large rimmed baking sheet with foil and arrange the bacon on top. Place the bacon in your cold oven. Turn the oven up to 425. The bacon will cook as the oven is heating. Keep a close eye after it hits 425 because it will start to cook quickly. Depending on your oven, it should be browned and crisp about 15 minutes after you start heating. Transfer the bacon to paper towels to drain.
- Toss the sweet potatoes with ¼ cup Zesty Ranch on another large rimmed baking sheet. Roast, tossing occasionally, until browned and tender, about 25 minutes.
- Meanwhile, make the pesto. In a food processor combine 4 slices bacon, parsley, pecans, thyme, and garlic. Process until chopped. Drizzle in the Zesty Ranch and puree until creamy. Season with salt if needed.
- Toss the warm sweet potatoes with the pesto. Top with the remaining slices bacon, crumbled.