Ingredients (yields 2 decently-sized salads)
1 sweet potato
4 slices thick-cut bacon
1 tbsp honey
2 tbsp olive oil
2 large handfuls fresh spinach
2-3 tbsp each of cranberries, walnuts, and crumbled feta cheese
*Wash, peel, and slice the potato into small cubes. Lay the cubes evenly on a foil-lined baking sheet. Cut the bacon into 1/4" pieces, and lay those amongst the sweet potatoes. Drizzle with olive oil and honey, sprinkle with salt and pepper (there's a lot of salt already in the bacon so don't go overboard here), and roast at 375 degrees for 20-30 minutes, or until the bacon is beginning to brown and the potatoes are soft. Halfway through the roasting process, flip the bacon and potatoes to ensure even cooking.
*Place the cooked bacon and sweet potatoes atop a large pile of fresh spinach. Add the cranberries, walnuts, and (if you're like me) just a bit too much feta. Feel free to toss the salad with your favorite oil and vinegar dressing, but honestly there was so much flavor from the rest of the ingredients that I didn't even use a dressing.