Filed under: Sides
ROASTED SWEET POTATO SPEARS WITH BACON VINAIGRETTE
Ingredients:
4 lbs. medium sweet potatoes (about 6-7); try to find uniformly shaped and sized
0.5 lb. sliced Bacon cut crosswise into half-inch wide strips
1 tsp Salt
0.5 tsp Black Pepper
0.25 cup extra virgin Olive Oil
3 scallions, thinly sliced, reserving sliced greens separately
2 Tbsp Sherry Vinegar
1 Tbsp Water
Directions:
Put oven racks in upper and lower thirds of oven and preheat to 450.
Peel sweet potatoes, then cut each lengthwise into 6 spears or evenly sized.
Cut spears in half crosswise if desired, then arrange in 1 layer in two large shallow baking pans.
Cook bacon in a heavy skillet over moderate heat, stirring, until browned and crisp, 10-15 minutes.
Transfer with slotted spoon to paper towels to drain, then pour bacon fat through a mesh sieve onto potato spears and toss with spatulas to coat.
Sprinkle spears with 0.5 tsp salt and 0.25 tsp pepper and roast (uncovered), turning every 10-15 minutes, until potatoes are tender and edges are browned; the time varies significantly based on the size of the cuts and even the oven type.
Generally they are done between 30 to 50 minutes.
Transfer to serving dish.
Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking.
Stir in white part of scallions and remove from heat.
Stir in vinegar, water, remaining 0.5 tsp salt, and remaining 0.25 tsp pepper and pour over spears.
Sprinkle with scallion greens and serve warm.
If you a pressed for time: Bacon can be cooked and sweet potatoes can be cut and tossed with bacon fat (but not salt & pepper) 1 day ahead. Cool potatoes, uncovered, then chill, covered with plastic wrap. Chill bacon separately, covered. Sprinkle potatoes with salt & pepper and bring to room temperature before proceeding.
Number of Servings: About 8
Pairs well with:
BABY BRUSSEL SPROUTS
WILD RICE WITH ROASTED PEPPERS
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