|Name:||Yams with Spinach and Bacon||Contributor:||Shasta Willson|
|Description:||Fine Cooking #13, Feb. 1996||Posted:||2003-02-08|
|Key words:||yams, spinach, bacon||Category:||Side Dishes|
|Ingredients:||two large sweet potatoes or yams, cut into 1/2" cubes
rosemary, thyme, salt and pepper
10 oz spinach
2 c + 2 Tbsp apple cider
1/2 lb bacon (optional)
1/4 tsp freshly ground black pepper
|Preparation:||Roast two large sweet potatoes or yams with rosemary, thyme, salt and
pepper. (Yams are moister.) We make extra for a side dish for another
Tear 10 oz spinach, well washed, into salad bowls. Toss with Cider-Bacon Vinaigrette:
2 c apple cider reduced over high heat to half the amount. Then turn down
the heat to medium and reduce by half again. Should be "gurgly" and about
1/4 c when you're done.
1/2 lb bacon diced and sauted until crisp. (Optional; still good without.)
Reserve 1/2 c bacon fat. (I cut this down quite a bit. Maybe 1/4 c?)
Put reduced cider, 2 Tbsp cider vinegar and black pepper
into a bowl. Whisk in the bacon fat a few drops at a time. Pour over
spinach while still warm.
Place roasted sweet potatoes on top of spinach.
|Notes:||YUM. Still tasty without the bacon fat - use butter or another good fat.|