Sweet Potato Salad with Blue Cheese Crumbles

Name: Sweet Potato Salad with Blue Cheese Crumbles
Yield: 4 portions
Ingredients: 2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes; ½ tsp salt; 2 tbsp olive oil; ¼ tsp freshly ground black pepper; 12 oz thick cut bacon; ⅓ cups dried cranberries; ¼ cups chopped pecans; 6 oz Castello® Danish blue cheese crumbles; 1 tbsp chopped fresh parsley, for garnish; ¼ cups apple apple cider vinegar; 2 tbsp honey; 1 tbsp dijon mustard; 2 tbsp reserved bacon drippings; 1 tsp italian herbs; ¼ tsp salt; ¼ tsp freshly ground black pepper; ¼ cups olives

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Ingredients

4 portions

2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes

½ tsp salt

2 tbsp olive oil

¼ tsp freshly ground black pepper

12 oz thick cut bacon

⅓ cups dried cranberries

¼ cups chopped pecans

6 oz Castello® Danish blue cheese crumbles

1 tbsp chopped fresh parsley, for garnish

Dressing:

¼ cups apple apple cider vinegar

2 tbsp honey

1 tbsp dijon mustard

2 tbsp reserved bacon drippings

1 tsp italian herbs

¼ tsp salt

¼ tsp freshly ground black pepper

¼ cups olives

Preparation

Preheat the oven to 400 F. On a large baking tray, toss the cubes sweet potatoes with the olive oil, salt, and pepper. Roast for 20 minutes until the sweet potatoes are fork tender.

Meanwhile, cook the bacon extra crispy. Remove the bacon and pat dry. Once cool, chop into large bacon bits. Reserve the bacon drippings for the dressing.

To make the dressing, combine all the dressing ingredients into a small bowl and whisk thoroughly to combine.

Allow the sweet potatoes to cool slightly. Then, when ready to eat, assemble the sweet potato salad by tossing the sweet potatoes with the bacon, cranberries, pecans, and blue cheese. Then mix in the dressing; start with half and then add more later if desired.

Garnish with parsley and serve warm or near room temperature.