| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 garnet yams, peeled and cut into 1/2-inch dice
- Extra-virgin olive oil
- Kosher salt
- 4 to 6 slices thick cut bacon, cut into lardons
- 1 large onion, cut into 1/2-inch dice
- 2 Granny Smith apples, cored and cut into 1/2-inch dice
- 4 scallions, white and green parts separated, thinly sliced
- 1/2 cup green pumpkin seeds (pepitas), toasted
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, add the yams, drizzle with olive oil, and sprinkle with salt. Toss to coat and arrange them on a baking sheet. Roast the yams until they are soft but not mushy, 10 to 15 minutes. Remove from the oven and reserve.
- Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt, and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the yams and saute until they are cooked through and starting to become crispy, 7 to 8 minutes.
- Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
- Fantastico!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 419 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 11 g |
| Cholesterol | 24 mg |
| Sodium | 604 mg |
Reviews
Great recipe that went well with pork chops. I I didn’t have bacon so I used diced ham instead. It was delicious.
I have mostly had sweet potatoes or yams around Thanksgiving candied – a layer of brown sugar or marshmallows on top. I wanted to do something that wasn’t so cloying and, usually, overcooked. This is a great yam recipe as an alternative to the usual Thanksgiving sugary side dish. The crisped bacon adds a nice additional texture as well as the flavor. The apple and the potatoes have all the sweetness the dish needs and the onion keeps it savory. An excellent recipe that will stay on our home menu and keep yams in our diet all year long.
I just made this fantastic recipe for the second time this morning. The only thing I do differently is to cook the sweet potatoes in the microwave until they are almost done, and I also add a pinch of cayenne pepper, and a shake of pumpkin pie spice. It is a great recipe. This morning instead of bacon, I used some pulled pork that we left over, and I used gala apples (as that was all I had and I also topped it with a sunny side up egg that was still runny. Ummmmm you really should try this. The purple Okinawan or Molokai sweet potatoes would be perfect here, if you’re lucky enough to find them. Enjoy! Chef Anne is wonderful.