You may also like
Categories:
sweet potatoes canola kosher salt butter fresh ginger orange juice concentrate bacon garlic freshly squeezed lemon juice freshly grated orange zest fresh shallots fresh chives
Viewed: 17 - Published at: 7 years agoIngredients
- 3 pounds sweet potatoes, yams, and red garnets, peeled and cut into 1-inch pieces, rinsed and dried
- 1 tablespoon canola, vegetable, or olive oil
- 1 1/2 teaspoons kosher salt
- 1 tablespoon butter, softened
- 1 tablespoon minced fresh ginger
- 3 tablespoons frozen orange juice concentrate, thawed
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 1 garlic clove, minced
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon freshly grated orange zest
- 1/4 cup minced fresh shallots
- 2 tablespoons chopped fresh chives
Method
- Position the oven racks so that they are evenly spaced.
- Preheat the oven to convection roast at 450F.
- Cover a baking sheet with foil and coat with nonstick spray.
- In a large bowl, toss the sweet potatoes, yams, and garnets with the canola oil.
- Sprinkle with the salt.
- Spread them in an even layer in the roasting pan.
- Roast (on any rack) for 10 minutes.
- Add the butter, ginger, and orange juice.
- Toss to coat the potatoes evenly.
- Return to the oven and roast for 10 more minutes or until fork-tender.
- While the potatoes finish roasting, cook the bacon in a large skillet until crisp.
- In a bowl, whisk together the garlic, lemon juice, orange zest, and shallots.
- Whisk in 2 tablespoons of bacon drippings and, while the potatoes are still warm, toss them in the dressing.
- Put the potatoes in a serving bowl and top with the bacon and chives.
