SIDE: SWEET POTATOES WITH BACON-SESAME BRITTLE
PG tested
The bacon-sesame brittle is so addictive, you may want to double the recipe so there is extra for noshing.
4 slices bacon, cut into ½-inch pieces
⅓ cup sugar
1 tablespoon sesame seeds
6 medium sweet potatoes 2 large eggs
3 tablespoons unsalted butter, room temperature
2 tablespoon white miso (fermented soybean paste)
⅔- inch piece ginger, peeled and finely grated
2 (1-inch) pieces scallion (dark green parts only), thinly sliced lengthwise
Line rimmed baking sheet with parchment paper
Cook bacon in medium nonstick skillet over medium heat until most of the fat is rendered and bacon starts to crisp. Transfer bacon to paper towel-lined plate; reserve drippings.
Return bacon, 1 tablespoon drippings, sugar and sesame seeds to same skillet. Cook over medium heat,
stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared sheet and use spatula to spread out evenly; let cool. Break brittle into shards. (This can be made 1 day ahead and stored in an airtight container.)
Preheat oven to 400 degrees. Place sweet potatoes on foil-lined baking sheet. Roast until tender, 40 to 45 minutes. Let sit until cool enough to handle.
Slice potatoes in half lengthwise. Scoop flesh from 8 halves into large bowl, leaving a ½-inch-thick layer inside skins. Place potato halves on same baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk.
Add eggs, butter, miso and ginger, and stir until smooth. Spoon or pipe filling into reserved skins. (Can be made 6 hours ahead and chilled.)
Bake potatoes until tops are lightly puffed and golden brown, 30 to 35 minutes. Top potatoes with baconsesame brittle and scallions. Serve warm
Serves 6. — Bonappetit.com
(Published 2017)