Roasted Sweet-Potato Spears With Bacon Vinaigrette
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
58
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Put oven rack in upper third of oven and preheat oven to 450°F
2
Peel sweet potatoes, then cut each lengthwise into 6 spears
3
Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan
4
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes
5
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
6
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
7
Transfer to a serving dish
8
Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking
9
Stir in white part of scallions and remove from heat
10
Stir in vinegar, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears
11
Sprinkle potatoes with scallion greens and serve warm
12
Put oven rack in upper third of oven and preheat oven to 450°F
13
Peel sweet potatoes, then cut each lengthwise into 6 spears
14
Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan
15
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes
16
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
17
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
18
Transfer to a serving dish
19
Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking
20
Stir in white part of scallions and remove from heat
21
Stir in vinegar, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and pour over potato spears
22
Sprinkle potatoes with scallion greens and serve warm