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.
Photo by WNC Farmers Market
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:
- 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.
- Heat grill to medium.
- 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.
- 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.
- 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.
- 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