Both sweet potatoes and shallots caramelize beautifully when roasted, their flavors intensified. Together, they make a sweet and savory winter meal, especially when accented with sage and smoky bacon. They make a good side dish when cooked together in a pan, but you can also strew them around a pork roast or a roasting fowl. If they’re the main event, serve them with a salad of winter greens, such as cabbage or kale.
• 4 ounces slab bacon cut into 1⁄4-inch cubes (about 1⁄2 cup)
• 3⁄4 pound large shallots
• 4 medium sweet potatoes (about 21⁄2 pounds), peeled
• 1 tsp coarse sea salt
• Black pepper, freshly ground
• 2 tbsp fresh sage, finely chopped (or 1 tbsp dried)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Fry the bacon cubes briefly in a small pan over very low heat to render some of the fat, stirring frequently and being careful not to get them too brown.
3. Remove them with a slotted spoon and set them aside, leaving the fat in the pan.
4. Peel the shallots, separating the individual cloves.
5. Cut the peeled sweet potatoes into 11⁄2-inch chunks.
6. Combine the shallots and sweet potatoes in a bowl and pour in the bacon fat.
7. Add the salt and a generous grating of pepper, and mix the ingredients thoroughly.
8. Place them in a shallow baking dish or roasting pan, large enough to contain them in one layer.
9. Roast, stirring occasionally, for 1 hour or until the sweet potatoes feel soft when pierced with the tip of a knife.
10. Add the bacon and sage, stir to mix, and return to the oven to cook for 5 to 10 minutes more to crisp the bacon and sage a bit.
11. Serve hot or warm.
Try these healthy sweet potato recipes with shallots and learn more about cooking sweet potatoes: