Michelle Ryan finds a winning seasonal dish from the pages of Everyday Food magazine that you can make almost as fast as you can say “yam.”
Maybe it’s their rich autumn color, but sweet potatoes and fall just seem to go together. Sweet potatoes (aka yams) are probably most closely associated–at least in their pecan-topped casserole form–with Thanksgiving meals. I can’t think of a year when it wasn’t part of my family’s holiday dinner spread.
To be honest, I didn’t always eat sweet potato casserole, much less sweet potatoes. But once when my dad found a “deal” on 10 pounds of yams, my mom was forced to get creative on finding ways to use them all before they went bad.
There was probably sweet potato casserole (a pre-holiday treat) and sweet potato bread. There were sweet potato biscuits and sweet potato wedges. There were candied yams and likely even baked sweet potatoes. Oh, and pies. For us, for friends, for family, possibly even strangers.
If I remember correctly, I acquiesced to the biscuits, the wedges and the baked version, but I’m pretty sure I drew the line at bread.
Since then, my taste buds as they relate to sweet potatoes have broadened (still no bread, though). So when I spotted a recipe in Everyday Food’s October 2011 issue for Roasted Sweet Potatoes and Bacon, I quickly put it on my “to make” list.
One of the great things about Everyday Food recipes is that they are so simple and delicious. This particular dish is pretty good for you too. According to the nutritional information, this is low in fat (only 3 grams) with 6 grams of protein and 7 grams of fiber along with 46 grams of carbs per serving. (That last number may seem high, but just remember, not all carbs are bad–the body’s gotta have some fuel to function.)
This dish is really easy. Cut up sweet potatoes and bacon, season with thyme, salt and pepper, and bake at 400 degrees until the potatoes are browned and tender and the bacon is crisp. I probably could have cooked mine a little longer to crisp up the bacon more, but the smell in the kitchen had been tempting long enough.
The magazine suggested this simple side as a complement to roasted chicken, fried eggs or baked cod. I enjoyed it with steak and grilled zucchini. I really can’t imagine it not going well with much of anything–or just standing on its own.