Makes 6-8 servings


4-5 sweet potatoes, peeled & cut into wedges
1 tablespoon (15 m) olive oil
salt and pepper
¼ cup (60 ml) cranberries
¼ cup (60 ml) pecans, chopped & toasted
¼ cup (60 ml) Italian parsley, finely chopped
package of baby arugula* (optional)

8 bacon slices, diced
3 tablespoons (45 ml) apple cider vinegar
3 tablespoons (45 ml) maple syrup
1 teaspoon (5 ml) sugar
½ teaspoon (2.5 ml) Dijon mustard
salt and pepper
½ small red onion, minced


Preheat oven at 400°F/204.4°C.

Toss sweet potato wedges in olive oil with salt and pepper. Transfer to rimmed baking sheet lined with parchment paper making sure wedges are lined in rows so they will cook evenly. Roast in the oven for 20 minutes. Flip and cook for another 20-25 minutes until tender and slightly browned.

While potatoes are roasting, fry the bacon over medium heat until crispy. Transfer to a paper towel to drain, reserving 3 tablespoons (45 ml) of the rendered fat from the skillet. In the same skillet over low heat, add apple cider vinegar to deglaze the pan. Whisk in rendered fat, maple syrup, onions, sugar and Dijon mustard. Season with a small pinch of salt and black pepper. Add in the bacon and combine well. Cook for 3 minutes to allow flavors to meld.

Plate the potatoes on a serving platter and drizzle with the dressing. Add in the cranberries and pecans and give a good toss. Garnish with parsley.

Best served warm.

*Turn this dish into a delicious salad by serving it upon a bed of baby arugula.