Gluten-Free Sweet Potato Salad

Serves 6

4 large sweet potatoes, peel if desired and cut
     into ½-inch slices
2 tablespoons olive oil
Salt and pepper
8 ounces turkey bacon (about 8 slices)
1 onion, chopped
1 red bell pepper, chopped
¼ cup minced cilantro

Dressing
¼ cup balsamic vinegar
1 tablespoon honey or agave nectar*
¼ teaspoon nutmeg
½ teaspoon cinnamon
⅓ cup olive oil

1. Preheat oven to 425 degrees.
2. Place sweet potatoes on a large, lightly oiled, rimmed baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Potatoes should be in a single layer.
3. Roast potatoes in preheated oven for approximately 30 minutes or until potatoes are tender and slightly browned. Remove from oven and set aside to cool.
4. While potatoes are cooking, sauté turkey bacon until crisp. Remove bacon from pan. Chop and reserve.
5. Saute onion and bell pepper. Add additional oil if necessary. Cook only until slightly softened, about 3 minutes.
6. To prepare dressing, whisk balsamic vinegar, honey or agave and spices in a large bowl. Slowly add olive oil, whisking to create an emulsion.
7. Combine potatoes, bacon, onion, bell pepper and cilantro together in a large bowl and toss with dressing until ingredients are evenly covered. Season with additional salt and pepper, to taste. Refrigerate salad until served. Enjoy it chilled or at room temperature.

*TIP Agave nectar is a low-glycemic alternative to honey. Find it at your local supermarket next to the honey or in the natural food section.

Each serving contains 348 calories, 24g total fat, 4g saturated fat, 0g trans fat, 34mg cholesterol, 505mg sodium, 26g carbohydrate, 3g fiber, 7g protein.

This recipe by Sueson Vess was published in the Summer 2007 issue of Living Without magazine