This is a great holiday side dish. I made it last Thanksgiving. It was a hit. This is a Suzanne Goin recipe from her AOC cookbook (restaurant, not politician 😁).
Here’s a pic of the ingredients.
Sherry is a surprising ingredient. I used Pedro Jimenez. Reduce it in half, then add brown sugar and pour it over the peeled and chunked sweet potatoes. Then brown the butter and add the sage and thyme and pour that over the sweet potatoes too. Mix it all up and roast it in the oven for about an hour. Meanwhile cook bacon lardons (or something approximating that size).
When it’s cooked, add the spinach and bacon and mix. Put it on a platter and dollop Romesco on top. You have the sweetness of the potatoes and sherry, the Smokey and savoriness of the bacon and a little spice from the Romesco. The spinach just makes it “Healthy” 🙄. This really is delicious. If you want specifics I’ll be happy to DM you the recipe.
Here’s a pic of the ingredients.
Sherry is a surprising ingredient. I used Pedro Jimenez. Reduce it in half, then add brown sugar and pour it over the peeled and chunked sweet potatoes. Then brown the butter and add the sage and thyme and pour that over the sweet potatoes too. Mix it all up and roast it in the oven for about an hour. Meanwhile cook bacon lardons (or something approximating that size).
When it’s cooked, add the spinach and bacon and mix. Put it on a platter and dollop Romesco on top. You have the sweetness of the potatoes and sherry, the Smokey and savoriness of the bacon and a little spice from the Romesco. The spinach just makes it “Healthy” 🙄. This really is delicious. If you want specifics I’ll be happy to DM you the recipe.
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