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Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs

It is kind of like a salad and stuffing hybrid. Warm sweet potatoes, leeks, and crispy bacon mixed with fennel, pomegranate arils, and goat cheese. Then coated in a light citrus vinaigrette. Topped off with crispy cheddar biscuit breadcrumbs.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 Strips of Bacon chopped
  • 4 Sweet Potatoes peeled and cubed
  • Salt
  • Pepper
  • 1/2 Teaspoon Smoked Paprika
  • 1 1/2 Bulbs of Fennel halved and thinly shaved
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Water
  • 1 Tablespoon Freshly Squeezed Orange Juice
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon Honey
  • Pinch of Salt and Pepper
  • Dash of Cinnamon
  • 2 Leeks halved length-wise, cleaned, and white/light green chopped
  • 2 Cheddar Biscuits
  • 3/4 Cup Pomegranate Arils
  • Goat Cheese Crumbles optional

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat a large cast iron skillet over medium/high heat. Add the chopped bacon and cook until crisp, about 10 minutes. Remove the crisp bacon with a slotted spoon and set on a paper towel to drain off to the side.
  3. Turn the heat down to low. Add the sweet potatoes. Season with salt, pepper, and paprika. Stir to evenly coat. Cover with lid and let cook for 25-30 minutes, stirring occasionally.
  4. While the sweet potatoes cook, add the vinegar, water, orange juice, olive oil, honey, salt, pepper, and cinnamon to a large mixing bowl. Whisk to combine. Add the fennel to the bowl and let it sit to sort of soften and pickle a bit.
  5. Once the sweet potatoes are tender, add the leeks to the pan. Cook for 7 minutes until just tender.
  6. Give the biscuits a rough chop. Add them to a food processor and pulse until small, pea-sized bits remain. Add the breadcrumbs to a baking sheet and toast for 10-15 minutes until lightly golden.
  7. Now to assemble the salad. Add the sweet potatoes and leeks to the bowl with the fennel. Give it a good stir to make sure the vinaigrette coats all the ingredients. Transfer the mixture to a serving platter. Top with the bacon, breadcrumbs, pomegranate arils, and goat cheese if using.