Tuesday, November 28, 2006

Roasted Sweet-Potato Spears with Bacon Vinaigrette

Roasted Sweet Potato spears with Bacon Vinaigrette
Serves 8-10

4 lbs medium sweet potatoes (about 7)
½ lb sliced bacon, cut crosswise into ½-inch wide strips
1 teasp. Salt
½ teasp. Black pepper
¼ cup extra-virgin olive oil
3 scallions, thinly sliced, reserving sliced greens separately
2 Tblsp. Sherry vinegar
1 Tblsp. Water

Put oven rack in the upper third of the oven and preheat to 450F.

Peel sweet potatoes, then cut lengthwise into 6 spears. Cut spears in ½ crosswise if desired, then arrange in 1 layer in a large 17x12” shallow baking pan.

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

Return bacon to a cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of the scallions and remove from heat.
Stir in sherry vinegar, water, remaining ½ teasp. salt and remaining ¼ teasp. Pepper and pour over potato spears.
Sprinkle potatoes with scallion greens and serve warm.

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