2 sweet potatoes, peeled, cut into pieces
1/4 cup olive oil
Salt and freshly ground black pepper
2 thick slices of bacon (I used 3 slices of double smoked bacon, thick, diced)
1 red bell pepper, cored and chopped
1 small red onion, halved and thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 teaspoon ground cumin
Juice from 1 orange
1 pound fresh spinach
Preheat the oven to 400°F. Put potatoes on a baking sheet, drizzle with two tablespoons of the oil, sprinkle with salt and pepper; toss to coat. Roast, turning occasionally, until crisp and brown outside and tender inside, about 30 minutes. Remove and keep on the pan until ready to use. While potatoes cook, put bacon in a stainless steel or other nonreactive skillet and turn heat to medium. Cook, turning once or twice, until crisp. Drain on paper towels and pour off fat, leaving darkened bits in the pan. Put back on medium heat; add remaining oil to the pan. When hot, add bell pepper, onion, and ginger to the pan. Cook, stirring once or twice until just softened, about five minutes; stir in cumin and bacon (broken into pieces). Stir in orange juice and turn off heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm dressing again before proceeding.) Put spinach in a bowl large enough to comfortably toss the salad. Add the potatoes and warm dressing. Toss to combine. Serves four.
