Recipe

Roasted Sweet Potato Spears With Bacon Vinaigrette Recipe

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Ingredients

3 scallions, thinly sliced, reserving sliced greens separately .
1/2 tsp black pepper .
2 tbsps sherry wine vinegar .
4 lbs medium sweet potatoes (about 7) .
1 tsp salt .
1 tbsp water .
1/2 lb sliced bacon, cut crosswise into 1/2-inch-wide strips .
1/4 c extra-virgin olive oil

Directions

Step #1 Put oven rack in upper third of oven & preheat your trusty oven to 450°F.
Step #2 Peel sweet potatoes, then cut each lengthwise into 6 spears.
Step #3 Cut spears in half crosswise if desired, then arrange in 1 layer In a large-ish (17- by 12-inch) shallow baking pan.
Step #4 Cook bacon in a 10-inch heavy skillet over moderate heat, until browned & crisp, stirring, 10 to 15 mins.
Step #5 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.
Step #6 Sprinkle top spears with 1/2 tsp salt & 1/4 tsp pepper & roast (uncovered), turning every 15 to 20 mins, until potatoes are tender & edges are browned, 45 mins to 1 hr.
Step #7 Transfer to a serving dish.
Step #8 Return bacon to cleaned skillet, then add oil & heat over moderate heat until hot but not smoking.
Step #9 Stir in white part of scallions & remove this from heat.
Step #10 Stir in vinegar, remaining 1/2 tsp salt, water, & remaining 1/4 tsp pepper & pour over potato spears.
Step #11 Sprinkle top potatoes with scallion greens & serve warm.
Step #12 Cooks' note: Bacon can be cooked & sweet potatoes can be cut & tossed with bacon fat (but not salt & pepper) 1 day ahead.
Step #13 Cool potatoes, then chill, uncovered, covered with plastic wrap.
Step #14 Chill bacon separately, covered.
Step #15 Sprinkle top potatoes with salt & pepper & bring to about room temp before proceeding.
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Roasted Sweet Potato Spears With Bacon Vinaigrette Recipe

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