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1
Preheat the oven to 400F.
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2
Peel the sweet potatoes, and cut them into 1 1/2-inch cubes.
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3
Place them in a large bowl and toss with the sugar and reduced sherry.
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4
In a medium saute pan, cook the butter over medium heat 6 to 8 minutes, until its brown and smells nutty.
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5
Remove from the heat and let cool a few minutes.
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6
Add the sage and thyme to the butter, and pour it over the sweet potatoes, scraping the pan with a rubber spatula to get all the brown bits.
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7
Toss with a large spoon, being careful of the hot butter.
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8
Season with 1 tablespoon salt and 1/4 teaspoon pepper.
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9
Transfer the sweet potatoes to a large roasting pan and bake in the oven 50 minutes to 1 hour, until the potatoes are caramelized and tender.
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10
Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.
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11
While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices.
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12
Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons.
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13
Heat a large saute pan over medium heat for 1 minute.
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14
Add the bacon, and cook about 5 minutes, until its tender and lightly crisped.
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15
Using a slotted spoon, transfer it to a plate.
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16
When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach.
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17
Taste for seasoning.
