Tuesday, April 03, 2012


serves four

2 large yams
olive oil to brush on the flesh
6 strips bacon
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
sea salt

Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.

While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.

Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.

Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.

bacon recipe courtesy of: Eve Fox, The Garden of Eating, November 28, 2009

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