This appetizing summer sweet potato salad recipe is a winner. It's an easy dish that I love making when I want a refreshing salad in the hot days of summer.
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil.
In a large bowl, add the quartered sweet potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the black pepper, and toss well to combine; drizzle a little bit of olive oil onto the foil-lined baking sheet, and turn the sweet potatoes out onto the baking sheet and roast for 35 minutes, or until golden-brown and tender; while potatoes roast, crisp the bacon and caramelize the onion.
In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced onion and the tablespoon of sugar and toss to coat with a pair of tongs; cook or caramelize the onions on medium for about 12 to 14 minutes, or until a golden, caramel colour, and softened; once onions are caramelized, add the pinch of sea salt to them, stir, and remove from heat; set aside and keep warm until ready to add to potato salad.
Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy.
Once the sweet potatoes are roasted, remove them from the oven, and allow them to cool before mixing in the remaining ingredients.