Everyone loves bacon. I even have a friend whose sister is a vegetarian with a bacon exception and everyone who I tell that too, totally understands. That’s why these sweet potatoes rock. It’s all in the bacon.
Adapted from Sunday Suppers at Lucques by Suzanne Goin
About 1 hour and 15 minutes from start to eating
(30 minutes of that is active time)
4 lbs sweet potatoes
1/3 cup brown sugar
1 cup sherry, reduced by half (boil over high heat until it’s 1/2 cup)
1 stick of butter
1 tbsp sliced fresh sage leaves
2 tsp fresh thyme leaves
3/4 lb bacon
5 oz cleaned baby arugula (or spinach)
Preheat oven to 400 degrees
Peel the sweet potatoes and cut them into 1 1/2 inch cubes. Place them in a large bowl and toss with the sugar and reduced sherry.
In a medium saute pan, cook the butter over medium heat 6-8 minutes until it’s brown and smells nutty. Remove from heat and let cool a few minutes before adding the sage and thyme. Then pour over the sweet potatoes. Toss with a large spoon, season with 1 tbsp salt and 1/4 tsp pepper. Transfer sweet potatoes to a large roasting pan and bake for about 50 minutes, until the potatoes are caramelized and tender. Stir every so often to be sure they’re coated evenly with the butter and sugar.
While potatoes are cooking, slice the bacon crosswise into 3/8 inch rectangles or lardons. Heat a large saute pan over mediium heat for 1 minute. Add the bacon and cook about 5 minutes, until it’s tender and lightly crisped. Use a slotted spoon to remove it to a plate and drain on paper towels.
When sweet potatoes are done, remove from oven and toss with the bacon and arugula or spinach.