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
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