869. YAM with BACON VINAIGRETTE

2 lb yams, peeled, cut into spears
1/4 lb bacon, diced large
1/2 teaspoon salt
1/2 teaspoon cracked pepper
2 tablespoons olive oil
1 scallion, minced
1 tablespoon sherry vinegar
1/2 tablespoon water

Preheat the oven to 450 F. Arrange the yam in 1 layer on a large baking sheet. Cook the bacon in a skillet until crisp. Drain on peper towel. Pour the bacon fat on the yams, toss them to coat. Sprinkle the yams with 1/4 tsp salt and pepper. Roast the yam, turning every 20 minutes for 45 minutes to 1 hour until tender. Return the bacon to the skillet and then add the oil over moderate heat. Stir in the scallions and remove from the heat. Stir in the vinegar and the water, and 1/4 tsp salt. Sprinkle over the yams. Serve.


courtesy of: David and Nicole, David and Nicole, Saskatoon, Canada