The name of Howard’s restaurant refers to the field-fresh ingredients dominating the kitchen. But it could just as easily nod to Howard herself, who grew up on a farm in nearby Deep Run. In this sweet-and-salty hybrid, she takes inspiration from both the syrupy yams of her childhood and the smash-fried plantains that she discovered as a chef in New York City.
Candied Sweet Potatoes with Pecan Bacon Syrup
Yield: Serves 4-6
Ingredients
3 sweet potatoes, peeled and sliced into 1/2 inch-thick rounds
Canola oil for frying
Salt
Pecan Bacon Syrup (recipe below)
Pecan Bacon Syrup
2 cups bacon, cut into small dice
2 cups pecans, chopped
2/3 cup sliced scallions (white part primarily), plus more for garnish
2/3 cup lemon juice
1/4 cup molasses
2 1/3 cups maple syrup
1/4 tsp. chile flakes
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsp. plus 2 tsp. butter
Preparation
- In a large pot, boil sweet potatoes until just tender. Allow slices to cool completely. Then press them between 2 pieces of parchment paper or foil, working in batches, so the slices flatten slightly and the edges spread. This can be done up to 2 days ahead.
- To finish, fill a deep skillet with an inch of canola oil and heat until shimmering. Fry sweet potatoes for about 4 minutes on each side, or until browned and crispy.
- Drain on paper towels, and season generously with salt.
- To serve: Stack sweet potatoes, top with syrup, and garnish with sliced scallions.
- For the Pecan Bacon Syrup: Heat skillet over medium and render bacon until almost crispy.
- Add pecans and scallions, and toast for 1 minute.
- Add remaining ingredients. Simmer until mixture has reduced by about one-third. Whisk in butter just before serving.
Recipe from chef Vivian Howard of Chef & the Farmer in Kinston, North Carolina