2 lbs. sweet potatoes, unpeeled, scrubbed and cut into ½-inch dice (I peeled mine)
2 Tbsp. extra-virgin olive oil
kosher salt
½ tsp. red pepper flakes (optional, I didn’t use them)
4 oz. pancetta, finely diced (I used bacon)
1 large red onion, thinly sliced
2 Tbsp. dark brown sugar, honey, or maple syrup
2 Tbsp. red wine vinegar
Preheat your oven to 425 °F. Line a baking sheet with parchment paper.
Put the sweet potatoes on the prepared baking sheet. Drizzle with the olive oil, sprinkle with ½ teaspoon salt and the red pepper flakes (if using), and toss everything together. Roast the sweet potatoes, stirring a couple of times, until tender and browned, about 45 minutes. Set aside.
Meanwhile, in a large skillet over medium-high heat, cook the pancetta, stirring, until the fat is rendered and the pancetta is crisp, 5 to 10 minutes. Using a slotted spoon, transfer the pancetta to a bowl and set aside.
Add the sliced onion to the skillet (add a little olive oil if there’s not enough fat in the pan – it will depend on how much fat is in the pancetta, so trust your instincts here). Turn the heat to medium-low and cook the onion, stirring now and then, until the onion has collapsed and is very soft and browned in spots, about 45 minutes. Stir in the brown sugar and vinegar and cook until the liquid has evaporated, about 5 minutes. Season to taste with salt.
Add the reserved pancetta and sweet potatoes to the skillet and stir everything together. Serve warm.
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