Food & Drink

Candied Sweet Potatoes with Pecan Bacon Syrup

Name: 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); 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

Serves 4-6

A seasonal recipe from Vivian Howard of Chef & the Farmer in Kinston, North Carolina.

August/September 2013

Photo: Squire Fox

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.

Ingredients

Candied Sweet Potatoes with Pecan Bacon Syrup
- 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.