ROASTED SWEET POTATO SPEARS WITH BACON VINAIGRETTE

By Kitchenbee

Gourmet Holiday – Special Collector’s Edition 2016 / Conde Nast Special Editions

Ingredients

• 4 lb medium sweet potatoes
• 1/2 lb sliced bacon, cut crosswise into 1/2 inch wide stirps
• 1/4 cup extra-virgin olive oil
• 3 scallions, thinly sliced, reserving sliced greens separately
• 2 tblsp sherry vinegar

Preparation

Step 1

Preheat oven to 450 with rack in upper third of oven.

Peel sweet potatoes, then cut each into 6 spears. Cut spear in half crosswise if desired, the arrange in 1 layer on a large rimmed baking sheet.

Cook bacon in 10 inch heavy skillet over medium heat, stirring, until browned and crisp 10-15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a find mesh sieve onto potato spears; using 2 spatulas, toss to coat. Sprinkle spears with ½ teaspoon salt and ¼ teaspoon pepper and roast (uncovered), turning every 15-20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.

Return bacon to cleaned skillet, then add oil and heat over medium heat until it shimmers. Stir in scallion whites and remove from heat. Stir in vinegar, 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper and pour over potato spears. Sprinkle potatoes with scallion greens and serve warm.

Cook’s Note: Bacon can be cooked and sweet potatoes can be cut and tossed with bacon fat (but not salt and pepper) 1 day ahead. Cool potatoes, uncovered, then chill, covered with plastic wrap. Chill bacon separately, covered. Sprinkle potatoes with salt and pepper and bring to room temperature before proceeding.