Warm Smoky and Savory Sweet Potato Salad

Step 1: Potatoes, Peppers, and Onions ... Add these vegetables, olive oil, salt and pepper, to a bowl; and toss until combined. Then, transfer to a sheet pan, lined with parchment paper or foil for easy clean up. Roast in a preheated, 400 degree oven, on the middle shelf, until tender. You want the vegetables cooked, but still firm, you don't want them falling apart or "mushy." They will take approximately 20 minutes. Let the vegetables cool slightly before adding to the salad.

Step 2: Bacon ... As the vegetables roast, prepare the bacon. Add the diced bacon to a small saute pan (I prefer nonstick), and saute on medium heat, until crisp and browned. If you render it slowly, you shouldn't need to add any oil. If the bacon starts to stick, add a drizzle of olive oil. Then, remove the bacon to a plate lined with a paper towel to drain; but, reserve 1 tablespoon of the drippings.

Step 3: Vinaigrette ... In the same pan you prepared the bacon in, simply pour out any remaining drippings (after you reserved the 1 tablespoon), then wipe with a paper towel. No need to wash it out. Add the reserved bacon drippings back in the pan, and bring to medium heat. Add the shallots, and all the other ingredients and mix to combine, cook just long enough to warm it up, about 1 minute (you don't want the vinaigrette HOT, just warm); then, remove from the heat.

Step 4: Salad ... Add the roasted vegetables, scallions, celery, bacon, pecans, and fresh herbs to a large serving bowl; then, and the warm vinaigrette, and lightly toss to combine.

Step 5: Serve and ENJOY! ... This is such a great side, and really pairs well with anything. My favorite, pork chops and roasted greens beans!