Roasted Sweet Potato Salad with Honey Lemon Dressing

Photo and recipe by  Recipes Tin Eat

Photo and recipe by Recipes Tin Eat



  • 1.2 - 1.4 lb sweet potato, peeled

  • 1 1/2 tbsp olive oil


  • 3 handfuls of arugula

  • 1/2 cupcpecans

  • 1 tsp oil

  • 3.5 oz bacon, chopped

  • 2 oz Goats Cheese or Danish feta


  • 1 tbsp honey

  • 2 tbsp lemon juice, fresh

  • 2 tbsp extra virgin olive oil

  • 1/2 tsp Dijon mustard

  • Salt and pepper, to taste


  • Preheat oven to 220C / 430F.

  • Cut sweet potato into 1.5cm / 3/5" thick slices. Cut the larger rounds in half (into semi circles).

  • Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray.

  • Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.

  • Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined.

  • Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.

  • Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden.

  • To assemble, place everything in a bowl, reserving some bacon, pecans and goats cheese for garnish. Drizzle with most of the dressing, then toss gently.

  • Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Serve!