Author Notes
I created this recipe in honor of San Diego Beer Week, a 10-day beer fest celebrating San Diego's craft beers. I wanted to make a savory dish with beer, other than chili or stew, and settled on seasonal sweet potatoes. I love that this recipe is easy to make yet has layers of flavors -- it's sweet, salty, smoky, and tangy. It's great with beer buddies like pork and beef and goes really well with chicken sandwiches and salmon burgers too. —Food Blogga
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Ingredients
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2 large orange-fleshed sweet potatoes or Garnet yams
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olive oil for brushing potatoes
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6
strips maple smoked bacon
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1 tablespoon butter
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1 yellow onion, thinly sliced
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2 teaspoons light brown sugar
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2/3 cup beer, preferably ale or dark ale
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2 tablespoons maple syrup
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a few cranks of freshly ground black pepper
Directions
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Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Rub flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet
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In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
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Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
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In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.
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