Roasted Sweet Potato Spears With Bacon Vinaigrette Food

ROASTED SWEET-POTATO SPEARS WITH BACON VINAIGRETTE

Steps:

• 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.

ROASTED SWEET POTATOES AND BACON

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, combine sweet potatoes, bacon, and thyme; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.

ROASTED SWEET POTATO SPEARS

Steps:

• Preheat oven to 400°F.
• In a large bowl, stir together all ingredients add potatoes and mix until evenly coated.
• Place potatoes on baking sheet and bake 20 minutes. Then turn cook for another 10 minutes.

ROASTED SWEET POTATO SPEARS WITH BACON VINAIGRETTE

Steps:

• 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.