Get ready to tantalize your taste buds with a delightful twist on a classic salad! Our Warm Sweet Potato Bacon and Leek Salad with Cheddar Biscuit Breadcrumbs is not just a dish; it’s a celebration of flavors and textures that will leave you craving more. Imagine the sweet, caramelized notes of roasted sweet potatoes mingling with the savory crunch of crispy bacon and the buttery richness of cheddar biscuit crumbs. Perfect for any occasion, this dish is a guaranteed crowd-pleaser that’s as comforting as it is delicious. Dive into this recipe and discover how to create a mouthwatering masterpiece that will impress your family and friends!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, diced
- 4 strips bacon, cooked and crumbled
- 1 leek, sliced
- 2 tablespoons olive oil
- 1/2 cup cheddar cheese, shredded
- 1 cup biscuit crumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash and dice sweet potatoes into uniform 1-inch cubes. Ensure pieces are similar in size for even roasting.
- In a large mixing bowl, toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet, ensuring potatoes are not overcrowded.
- Roast sweet potatoes in the preheated oven for 20-25 minutes, turning once halfway through cooking, until edges are crispy and centers are tender.
- While potatoes are roasting, cook bacon in a skillet over medium heat until crisp. Remove bacon, drain on paper towels, and crumble into small pieces.
- Clean and slice leeks, using only the white and light green parts. Sauté leeks in the same skillet used for bacon until soft and slightly caramelized, about 5-7 minutes.
- Once sweet potatoes are roasted, transfer to a serving platter. Top with sautéed leeks and crumbled bacon.
- Sprinkle shredded cheddar cheese and biscuit crumbs over the warm salad. The residual heat will slightly melt the cheese.
- Serve immediately while warm, allowing the flavors to meld and the cheese to become slightly gooey.
Tips
- Uniform Cutting: When dicing your sweet potatoes, aim for uniform 1-inch cubes. This ensures even cooking and prevents some pieces from becoming mushy while others remain hard.
- Crispy Bacon: For the crispiest bacon, cook it over medium heat and drain it on paper towels to remove excess grease. This will also help it stay crunchy when mixed into the salad.
- Leek Preparation: Leeks can be gritty, so make sure to wash them thoroughly. Use only the white and light green parts for a sweeter, milder flavor.
- Biscuit Breadcrumbs: If you have leftover biscuits, they can be easily transformed into crumbs by pulsing them in a food processor. This adds a homemade touch to your salad.
- Serving Warm: Serve the salad immediately after assembling to enjoy the warm, gooey cheese and the delightful contrast of textures. The residual heat from the sweet potatoes will help melt the cheddar, creating a deliciously cheesy topping.
- Add Extras: Feel free to customize your salad by adding other ingredients like chopped herbs, nuts, or even a drizzle of balsamic glaze for an extra layer of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
