Tuesday, May 06, 2014


serves two to four as a side

Roasted sweet potatoes
4 medium sweet potatoes, scrubbed and cut into 1/2 inch wedges
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon black pepper

1 bunch parsley
2 tablespoons thyme leaves
3 cloves garlic
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

3 strips bacon, fried and set on a paper towel to cool

Roasted sweet potatoes: Preheat the oven to 425 degrees F.

Toss the sweet potatoes with the olive oil, salt, and spices. Spread on a rimmed baking sheet and bake for 35 – 40 minutes, flipping once halfway through, or until the sweet potatoes are crisp on the edges and tender in the center.

Chimichurri: Finely mince the parsley and thyme leaves. Trim the ends, and then smash the garlic with the flat of your knife. Remove the papery skin and finely mince. In a small bowl, combine the herbs and garlic, and whisk in the olive oil. Whisk in the vinegar, salt, and spices.

Bacon: Use a spatula to arrange the wedges in a wide bowl or platter. Spoon on the chimichurri, and finish with the crumbled bacon. Serve immediately.

bacon recipe source: Elizabeth, Brooklyn Supper, December 5, 2013

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