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Roasted Sweet Potatoes with Bacon Vinaigrette
Ingredients
- 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
Directions
- 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;
- Trans. Fat 0g; Cholesterol 39mg; Sodium 840mg; Total Carbohydrate 51g; Dietary Fiber 7g;
- Total Sugars 16g; Protein 11g
