Go Back
Fall bacon salad with roasted sweet potatoes and caramelized pears sweetsavant.com America's best food blog Atlanta Food Blogger

Bacon Salad with Roasted Sweet Potato and Caramelized Pears

Demetra Overton
Line 2 rimmed sheet pans with foil for easy clean up
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings


  • 8 slices of thick cut bacon
  • 1 pound sweet potato
  • 2 red pears
  • 4 tablespoons canola or olive oil divided
  • 1 shallot
  • 1/2 teaspoon fresh chopped rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 teaspoons maple syrup or sorghum syrup
  • 2 teaspoon red wine vinegar
  • 4 eggs
  • 6-8 cups of hearty salad greens like spinach baby kale and baby romaine lettuce


  • Heat the oven to 400 degrees
  • Wash and dry the sweet potato and pears
  • Coat one foil lined sheet pan with 2 tablespoons of oil
  • Slice the sweet potato into 1/4 inch slices toss with rosemary, cayenne and salt
  • Place the sweet potato slices on one half of the sheet pan
  • Slice the pear in half and remove the core. Slice the pears into 1/2 inch slices
  • Place the pear slices on the other half of the sheet pan and drizzle with syrup
  • Place the sweet potatoes and pears in the oven and roast for 20-25 minutes, until tender
  • Flip the sweet potatoes and pears once during cooking
  • While that is cooking place the bacon strips on the other foil lined sheet pan
  • Slice the shallot and sprinkle on the bacon slices
  • Bake the bacon in the oven for 15 - 20 minutes or until cooked to your liking
  • While the bacon, sweet potatoes and pears are cooking, fry the eggs in 2 tablespoons of oil
  • Drizzle the salad greens with red wine vinegar and sprinkle with fresh cracked black pepper
  • Layer the warm bacon, sweet potatoes and pears onto the salad
  • Divide between 4 plates. Top with a fried egg and serve