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This is a crowd-pleasing alternative to traditional potato salad. Sweet potatoes are high in beneficial antioxidants and low on the glycemic index.

4 large sweet potatoes, (peel if desired), cut into 1⁄2-inch slices
2 tablespoons olive oil
Salt and pepper
8 ounces (about 8 slices) turkey bacon
1 onion, chopped
1 red bell pepper, chopped
1⁄4 cup minced cilantro
Additional salt and pepper, to taste

Dressing

1 ⁄4 cup balsamic vinegar
1 tablespoon honey or agave nectar*
1⁄4 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄3 cup olive oil

1. Preheat oven to 425 degrees.
2. Place sweet potatoes on a lightly oiled, large rimmed baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Potatoes should be in a single layer.
3. Roast potatoes for approximately 30 minutes or until potatoes are tender and slightly browned. Remove from oven and set aside to cool.
4. While potatoes are cooking, sauté turkey bacon until crisp. Remove bacon from pan. Chop and reserve. Sauteé onion and bell pepper. Add additional oil if necessary. Cook only until slightly softened, about 3 minutes.
5. To prepare dressing, whisk balsamic vinegar, honey or agave and spices in a large bowl. Slowly add olive oil, whisking to create an emulsion.
6. Toss potatoes, bacon, onion, bell pepper and cilantro with dressing. Season with salt and pepper. Refrigerate until ready to pack in cooler. Serve chilled or room temperature

*TIP Agave nectar is a low-glycemic alternative to honey. It can be found in grocery stores next to the honey or in the natural food section. You can also purchase it on line at www.shopbydiet.com.

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