Roasted Sweet Potato Spears With Bacon Vinaigrette

Name: Roasted Sweet Potato Spears With Bacon Vinaigrette
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8-10 serving(s)
Ingredients: 4 lbs medium sweet potatoes (about 7); 1/2 lb sliced bacon, cut crosswise into 1/2-inch-wide strips; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup extra virgin olive oil; 3 scallions, thinly sliced, reserving sliced greens separately; 2 tablespoons sherry wine vinegar; 1 tablespoon water

Submitted by Juenessa

"This dish is easy and delicious! From Gourmet Magazine, November 2006."

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Ready In:: 1hr 30mins
Ingredients:: 8
Serves:: 8-10

ingredients

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

directions

Put oven rack in upper third of oven and preheat oven to 450°F.
Peel sweet potatoes, then cut each lengthwise into 6 spears.
Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and 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 and toss with 2 spatulas to coat.
Sprinkle spears with 1/2 teaspoon salt and 1/4 teaspoon 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 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 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears.
Sprinkle potatoes with scallion greens and serve warm.
Cooks' 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.

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RECIPE SUBMITTED BY

Juenessa

212

I am a native Texan and have lived in North Texas all my life. I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!  <a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.  And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo. <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ />

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