5 lb. peeled medium sweet potatoes, each cut into 6 wedges
1 lb. chopped raw bacon
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. salt, divided
1/2 tsp. black pepper, divided
1/4 cup extra-virgin olive oil
3 thinly sliced scallions, green part only
2 Tbsp. sherry vinegar
1 Tbsp. water
1. Preheat standard oven to 375°F. Place sweet potatoes in single layer on full sheet pan; set aside.
2. Cook bacon in large skillet on medium heat until brown and crisp. Remove and drain on paper towels; set aside. Reserve bacon drippings.
3. Pour drippings through a fine mesh sieve onto potato spears. Toss to coat evenly. Sprinkle spears with dried herbs, 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Bake 50 to 60 minutes, turning over after 30 minutes, or until potatoes are tender and edges are browned. Transfer to a serving dish.
3. Heat oil and bacon on medium heat until hot but not smoking. Stir in scallions; remove from heat. Stir in vinegar, water, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper. Pour over potato spears. Keep warm until ready to serve.
Nutritional information per serving: Calories 540; Total Fat 33g; Saturated Fat 10g;