Friday, January 10, 2014


makes two dozen

8 slices hickory-smoked bacon
2 long, thin sweet potatoes (about 1 1/2 lbs. total), peeled and cut crosswise into 1/2"-thick rounds
1 tablespoon all-purpose flour
1 teaspoon fine salt, divided
olive spray oil
1/2 cup sour cream
zest of 1 Satsuma tangerine, clementine or small orange
2 green onions, thinly sliced (about 1/4 cup)

Preheat the oven to 400 degrees F. Bake bacon on a foil-lined baking sheet until almost crisp, about 15 minutes. Transfer to a paper towel-lined plate to let drain, and then finely chop. In a large bowl, toss sweet potatoes with flour and 3/4 teaspoon salt. Spray a clean, large baking sheet with oil and then arrange sweet potatoes in a single layer. Spray tops with oil and bake on the bottom third of the oven, flipping once, until golden brown and tender, 20 to 25 minutes; set aside to let cool until warm. In a small bowl, stir together sour cream, remaining 1/4 teaspoon salt and zest. To serve, top each round of sweet potato with sour cream, bacon and green onions.

bacon recipe courtesy of: The Whole Deal, Whole Foods Market, November/December 2013

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