Roasted Sweet Potatoes with Cognac Chestnuts
Roasted Sweet Potatoes with Cognac Chestnuts is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
60 minutes
Servings:
8
Serves 8.
This side dish is delicious paired with turkey or ham. You can roast the sweet potatoes in advance, then toss them with the crisp bacon and chestnuts just before serving.
Ingredients:
- 4 lb. sweet potatoes, peeled and cut into
1⁄2 inch cubes - 2 Tbs. olive oil
- Salt and freshly ground pepper to taste
- 1 lb. thick-cut bacon, cut into 1⁄2-inch pieces
- 1 cup French chestnuts with cognac, halved
- 1⁄2 cup chopped green onions, green portions
only
Directions:
Preheat an oven to 375ºF.
In a large mixing bowl, toss the sweet potatoes with the olive oil, salt and pepper. Spread the potatoes out on a baking sheet in a single layer. Roast, stirring occasionally and rotating the pan after about 25 minutes, until the potatoes are tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a large fry pan over medium heat, fry the bacon, stirring occasionally and draining the fat from the pan as needed, until golden and crisp, about 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Drain all but 2 Tbs. fat from the pan. Add the chestnuts and sauté, stirring, until heated through, 2 to 3 minutes.
Return the bacon to the pan along with the roasted potatoes and green onions. Stir to mix and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately.
In a large mixing bowl, toss the sweet potatoes with the olive oil, salt and pepper. Spread the potatoes out on a baking sheet in a single layer. Roast, stirring occasionally and rotating the pan after about 25 minutes, until the potatoes are tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a large fry pan over medium heat, fry the bacon, stirring occasionally and draining the fat from the pan as needed, until golden and crisp, about 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Drain all but 2 Tbs. fat from the pan. Add the chestnuts and sauté, stirring, until heated through, 2 to 3 minutes.
Return the bacon to the pan along with the roasted potatoes and green onions. Stir to mix and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately.
Serves 8.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
cookofthehouse from
Thanksgiving staple at our house
Very , very good recipe - easy to make - love this dish!
Date published: 2012-12-23