4 lb. sweet potatoes chopped (Can use frozen, About 6 bags)
1 lb uncured bacon or tempeh (either fakin bacon flavor or season your own with smoked paprika)
1 tsp. Pink Himalayan Salt
1/2 tsp. freshly ground pepper
4 tbsp. olive oil or avocado oil
1 /3 cup fresh lime juice
1 tsp. Dijon mustard
1 clove garlic
1 tsp. toasted sesame oil
6 scallions (optional)
1 red bell pepper (optional)
1 cup chopped roasted peanuts (optional)
1/4 cup cilantro
• Heat oven to 425F. In a large roasting pan, toss potatoes, bacon or tempeh, 1/2 tsp of the salt, 1/4 tsp pepper, and 1 tbs 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.
• In large serving bowl, whisk remaining 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 until evenly dressed, being careful not to smash the potatoes.
Sara~Fresh Foodie Mama