Sweet Potato, Red Garnet, and Yam Salad

• 3 pounds sweet potatoes, yams, and red garnets, peeled and cut into 1-inch pieces, rinsed and dried
• 1 tablespoon canola, vegetable, or olive oil
• 1 1/2 teaspoons kosher salt
• 1 tablespoon butter, softened
• 1 tablespoon minced fresh ginger
• 3 tablespoons frozen orange juice concentrate, thawed
• 4 slices thick-cut bacon, cut into 1-inch pieces
• 1 garlic clove, minced
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon freshly grated orange zest
• 1/4 cup minced fresh shallots
• 2 tablespoons chopped fresh chives

1. Position the oven racks so that they are evenly spaced.
2. Preheat the oven to convection roast at 450F.
3. Cover a baking sheet with foil and coat with nonstick spray.
4. In a large bowl, toss the sweet potatoes, yams, and garnets with the canola oil.
5. Sprinkle with the salt.
6. Spread them in an even layer in the roasting pan.
7. Roast (on any rack) for 10 minutes.
8. Add the butter, ginger, and orange juice.
9. Toss to coat the potatoes evenly.
10. Return to the oven and roast for 10 more minutes or until fork-tender.
11. While the potatoes finish roasting, cook the bacon in a large skillet until crisp.
12. In a bowl, whisk together the garlic, lemon juice, orange zest, and shallots.
13. Whisk in 2 tablespoons of bacon drippings and, while the potatoes are still warm, toss them in the dressing.
14. Put the potatoes in a serving bowl and top with the bacon and chives.

sweet potatoes, canola, kosher salt, butter, fresh ginger, orange juice concentrate, bacon, garlic, freshly squeezed lemon juice, freshly grated orange zest, fresh shallots, fresh chives

Taken from www.epicurious.com/recipes/food/views/sweet-potato-red-garnet-and-yam-salad-372517 (may not work)