Roasted Sweet Potatoes with Bacon and Whole Shallots Recipe

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Photo by Barbara Damrosch
Combine sweet potatoes and shallots, roasted with plenty of sage.
4 to 6 servings SERVINGS


  • 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)


  • Preheat the oven to 350 degrees Fahrenheit.
  • 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.
  • Remove them with a slotted spoon and set them aside, leaving the fat in the pan.
  • Peel the shallots, separating the individual cloves.
  • Cut the peeled sweet potatoes into 11⁄2-inch chunks.
  • Combine the shallots and sweet potatoes in a bowl and pour in the bacon fat.
  • Add the salt and a generous grating of pepper, and mix the ingredients thoroughly.
  • Place them in a shallow baking dish or roasting pan, large enough to contain them in one layer.
  • Roast, stirring occasionally, for 1 hour or until the sweet potatoes feel soft when pierced with the tip of a knife.
  • 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.
  • Serve hot or warm.

    Try these healthy sweet potato recipes with shallots and learn more about cooking sweet potatoes: Sweet Potatoes and Shallots to Savor in Winter Spicy Sweet Potato Soup Recipe with Fried Shallots Sweet Potato Pudding


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.