Roasted Sweet Potato Salad

• 1 12 lbs sweet potatoes
• 2 large onions
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 (6 ounce) bagfresh Baby Spinach, thoroughly washed
• cooked crumbled bacon, for garnish
• 4 slices bacon
• 13 cup red wine vinegar
• 3 tablespoons orange juice
• 2 tablespoons honey
• 14 teaspoon salt
• 18 teaspoon pepper

1. Make the salad: peel sweet potatoes and cut into 1-inch cubes.
2. Cut onions into quarters and cut each quarter into half.
3. Toss the potatoes, onions, garlic, and olive oil together; place on lightly greased foil-lined 15x10 inch jelly-roll pan.
4. Sprinkle evenly with salt and pepper.
5. Bake at 400 for 40-45 minutes or until tender and lightly browned, stirring occasionally.
6. Make the dressing: cook bacon slices in a skillet over med-high heat 8-10 minutes or until crisp.
7. Remove bacon and drain on paper towels; reserve 1 tablespoon bacon drippings in skillet.
8. Crumble bacon and set aside.
9. Stir red wine vinegar and remaining dressing ingredients into hot drippings in skillet; cook over medium heat, stirring occasionally, 2-3 minutes or until thoroughly heated.
10. Serve roasted sweet potato mixture over fresh baby spinach; drizzle with Warm Bacon Dressing; garnish with crumbled bacon.

sweet potatoes, onions, garlic, olive oil, salt, pepper, thoroughly washed, bacon, bacon, red wine vinegar, orange juice, honey, salt, pepper

Taken from www.food.com/recipe/roasted-sweet-potato-salad-276943 (may not work)