Bacon n’ Dill Sweet Potato Salad

Ingredients

• 3 medium sweet potatoes - chopped and roasted
• 4 cloves of garlic - chopped and roasted
• olive oil for roasting and dressing
• 8 slices of thick bacon - cooked and ripped into pieces

Dressing

• 2 limes - freshly squeezed juice
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 green onions - thinly chopped
• a handful of fresh dill - chopped
• a dash or two of pepper flakes (optional)
• a few sprinkles of sea salt and fresh ground pepper

Directions

1. arrange slices of bacon on a tin foil-covered baking sheet and cook for 25-30 mins at 375 heat - keep an eye on it, as thickness of the bacon can vary cooking time
2. when cooked, set aside to cool
3. next, peel and chop sweet potatoes and garlic into cubed-like chunks
4. toss in some olive/coconut oil and arrange on another baking sheet and roast for 30 mins or so at the same heat, until slightly browned
5. remove and set aside to cool
6. in the meantime, chop up green onion, fresh dill and prepare the other ingredients to form the dressing mixture in a bowl. Stir all dressing ingredients together.
7. once the roasted sweet potatoes and garlic are cooled, proceed by adding in bacon pieces.
8. finally, pour in dressing and mix everything together thoroughly - I like to use my hands here to make sure all is coated well!
9. garnish with raw pumpkin seeds or other nut/seed of choice
10. can be stored in refrigerator and is even more delicious and flavourful if served cold the next day!