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| Name: | Yams with Spinach and Bacon | Contributor: | Shasta Willson |
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| Description: | Fine Cooking #13, Feb. 1996 | Posted: | 2003-02-08 |
| Key words: | yams, spinach, bacon | Category: | Side Dishes |
| ID: | 335 | Updated: | 2006-04-12 10:13:00 |
| 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 |
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| 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 meal. 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. |
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| Notes: | YUM. Still tasty without the bacon fat - use butter or another good fat. | ||
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