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Roasted Sweet-Potato Spears with Bacon Vinaigrette

Roasted Sweet-Potato Spears with Bacon Vinaigrette

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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These roasted sweet potato spears with bacon vinaigrette offer a sophisticated twist on a classic side dish. By roasting the potatoes in rendered bacon fat, you achieve a wonderful depth of flavour and a crisp, caramelised exterior that contrasts perfectly with the tender centres. The addition of a sharp sherry vinegar dressing cuts through the richness, creating a balanced and savoury accompaniment that elevates the natural sweetness of the root vegetables.

This dairy-free recipe is an excellent choice for a Sunday roast or a festive dinner party where you want something more exciting than traditional mash. The combination of smoky bacon, fresh spring onions, and vibrant sweet potatoes makes it a visually appealing dish that feels indulgent yet wholesome. Serve it warm alongside roasted chicken or grilled meats for a satisfying meal that the whole family will enjoy.

Ingredients for Roasted Sweet-Potato Spears with Bacon Vinaigrette

1.8kg medium sweet potatoes (about 7)
230g sliced bacon, cut crosswise into 1/2-inch-wide strips
1 cucharadita de sal
1/2 cucharaditas de pimienta negra
60ml de aceite de oliva virgen extra
3 spring onions, thinly sliced, reserving sliced greens separately
2 cucharadas de vinagre de Jerez
1 cucharada de agua

How to make Roasted Sweet-Potato Spears with Bacon Vinaigrette

Coloca la rejilla del horno en el tercio superior del horno y precalienta el horno a 232°C.

Peel sweet potatoes, then cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears and toss with 2 spatulas to coat. Sprinkle spears with 1/2 teaspoons salt and 1/4 teaspoons pepper and roast (uncovered), turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.

Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of spring onions and remove from heat. Stir in vinegar, water, remaining 1/2 teaspoons salt, and remaining 1/4 teaspoons pepper and pour over potato spears. Sprinkle potatoes with spring onion greens and serve warm.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.