Saturday, December 4, 2010

Food Time!

I made these and I was like "Whoa!" Normally, I am not a sweet potato fan, but this was excellent. I changed some of the quantities ma
inly because I thought they got soggy too fast.

Roasted Sweet Potato Spears with Bacon Vinaigrette
Adapted from a Gourmet recipe

Yield: 2-4 servings

2-3 medium golden sweet potatoes, peeled
1/3 lb hickory smoked bacon, REAL bacon only
1 tsp salt, divided
1/2 tsp black pepper, divided
1/8 cup olive oil
3 scallions, thinly sliced, divided
1 tbsp sherry vinegar (or balsamic is nice too)

Place the oven rack on upper third of the oven. Preheat to 450°.

Cut the sweet potatoes in half lengthwise, then into 4-5 spears from each half; 8-10 total. They can also be cut crosswise if the spears are too long, although skinnier spears will roast faster and vice versa. Arrange spears in 1 layer on a baking with sides.

Cook the bacon in a large, heavy skillet over moderate heat until crispy and brown. Drain on a paper towel. With the bacon grease, pour over potato spears and toss to coat evenly. Sprinkle the spears with 1/2 the salt and 1/2 the pepper. Roast uncovered for 45 minutes to 1 hour, turning every 15 minutes, until golden brown and crispy. Transfer to a serving dish.

Crumble the bacon into small bits. Return the bacon to a clean skillet and add the olive oil. Heat over moderate heat until hot. Stir in 1/2 the scallions. Remove from heat and stir in vinegar, remaining salt & pepper, and the rest of the scallions. Pour over the potatoes and serve!

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