Sweet Potatoes with Bacon and Spinach

1. 1

   Preheat the oven to 400F.

2. 2

   Peel the sweet potatoes, and cut them into 1 1/2-inch cubes.

3. 3

   Place them in a large bowl and toss with the sugar and reduced sherry.

4. 4

   In a medium saute pan, cook the butter over medium heat 6 to 8 minutes, until its brown and smells nutty.

5. 5

   Remove from the heat and let cool a few minutes.

6. 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.

7. 7

   Toss with a large spoon, being careful of the hot butter.

8. 8

   Season with 1 tablespoon salt and 1/4 teaspoon pepper.

9. 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.

10. 10

    Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.

11. 11

    While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices.

12. 12

    Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons.

13. 13

    Heat a large saute pan over medium heat for 1 minute.

14. 14

    Add the bacon, and cook about 5 minutes, until its tender and lightly crisped.

15. 15

    Using a slotted spoon, transfer it to a plate.

16. 16

    When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach.

17. 17

    Taste for seasoning.

* Per serving · 4 servings · Values may vary.