WALDORF SWEET POTATO SALAD

Prep time 1 hour and 10 minutes 1 lb (450 g) sweet potatoes or yams 1 tbsp vegetable oil

1/2 cup (30 g) coarse bread crumbs

1/4 cup (60 g) butter

2 tbsp maple syrup

2 tbsp lemon juice

1/2 tsp sea salt, plus more for finishing

2⁄ cup (150 g) crumbled blue cheese

3 (Roquefort)

2⁄ cup (100 g) white grapes, sliced

3

1/4 cup (25 g) tarragon leaves

1 tsp cracked black pepper

Preheat the oven to 375°F (190°C).

1. Scrub the sweet potatoes well and pat them dry with a dish towel. Place each sweet potato in a foil square and drizzle with vegetable oil. Using your hands, rub the oil into a thin, even layer all over the sweet potatoes. Wrap the sweet potatoes up tight in the foil and place in the oven.

2. Depending on the size of your sweet potatoes, it will take between 45 minutes and 1 hour for them to be done. Check at 45 minutes by inserting a sharp knife or fork into the centre. It should feel quite soft and the knife should easily glide all the way through. If not, return to the oven and check again in 10 minutes. Once cooked through, pull out of the oven and unwrap.

3. Meanwhile, spread the bread crumbs in a baking pan, place in the oven and bake until toasted, 8 to 10 minutes.

4. Melt the butter in a small saucepan at medium-high heat; allow to bubble for about 3 minutes. Cook enough to let the fat solids caramelize and create brown butter. Add the maple syrup, lemon juice and salt to finish your vinaigrette. Set aside and keep warm.

5. Once the sweet potatoes are cool enough to handle, peel and forchette (fork) the flesh into large hunks and place in a bowl with the toasted bread crumbs. Sprinkle the blue cheese all over the sweet potatoes. Place the grapes randomly on top, spoon the brown butter vinaigrette all over, sprinkle with tarragon leaves, and finish with some salt and pepper.

Serves: 2 to 4

QUENTIN BACON