Chef Owen McGlynn’s recipe for “Embered Sweet Potatoes”

Since 1971, NC has ranked as the country’s No. 1 sweet potato producing state. In honor of harvest season — and the tens of millions of sweet potatoes that we produce annually — we’re bringing you an exclusive Embered Sweet Potatoes recipe from Asheville Proper’s Chef Owen McGlynn.

Ingredients:

• 3 large sweet potatoes, peeled
• ¼ cup olive oil
• 8 oz., bacon, diced
• 2 shallots, diced
• 1 Tbsp. garlic, minced
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• 3 Tbsp. maple syrup
• 1 Tbsp. thyme
• ½ cup pecans, toasted

Steps:

1. In a pot of salted water, boil the potatoes until just cooked but not completely soft, about 25-30 minutes. Test by piercing a potato. When the knife meets some resistance but can slide all the way through, potatoes are ready. Drain them immediately, set aside, and let cool.
2. Heat grill to medium.
3. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat. Add the bacon; cook until golden brown and crispy, about 5-7 minutes. Remove the bacon to a plate lined with paper towels.
4. Return the pan to the heat, adding the shallots and garlic to the rendered fat; cook until golden brown and slightly caramelized, about 3 minutes. Add the vinegar and cook for 1 minute. Remove pan from heat and whisk in ¼ cup olive oil, maple syrup, thyme, and salt and pepper to taste.
5. Cut the potatoes into ¼-inch-thick slices; brush both sides of the potato slices with canola oil and season with salt and pepper to taste. Grill until slightly charred on both sides and just cooked through, about 5 minutes.
6. Place the potatoes in a bowl while they’re still warm and gently toss with the dressing. Sprinkle it with bacon and toasted pecans. Serve warm or at room temperature.

Quiz