1738. SOUTH AMERICAN YAMS with PRUNES and BACON

makes four servings


4 medium yams or sweet potatoes (about 2 pounds)
6 slices double-smoked bacon, cut into small pieces
2 tablespoons butter
1/3 cup water
3 tablespoons dry sherry
6 pitted prunes, finely chopped
salt and freshly ground black pepper to taste

Peel the yams, cut them into ¾-inch cubes, and place in a medium saucepan with enough water to cover. Bring to a boil, cook about 8 minutes, drain, and pat them dry.

In a large, heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour off all but about 3 tablespoons of fat from the skillet, add the butter, and heat till the fat foams. Add the yams and stir till they are barely tender, 3 to 5 minutes. Add the water, sherry, and prunes, bring to a low boil, and simmer till the liquid has evaporated, about 8 minutes. Add the crumbled bacon and salt and pepper, stir till well blended, and serve hot.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007