Sweet potatoes are a fall favorite— the perfect veggie for tarts, pies and tasty casserole dishes. And besides being delicious, sweet potatoes are also packed with a healthy dose of vitamin A, vitamin C, potassium and calcium.
For a brunch delight, consider this savory sweet potato recipe from Todd Richards, executive chef at White Oak Kitchen & Cocktails.
Ingredients (serves 6)
- 2 slices bacon
- 3 medium sweet potatoes, peeled, diced
- 1 cup diced onion
- 1 1/2 cups low-sodium vegetable or chicken stock, more if needed
- 2 teaspoons apple cider vinegar
- 1 teaspoon bourbon or vanilla extract
- 2 small pears, peeled, cored, diced
- 1 tablespoon chopped pecans
- 1 1/2 teaspoons fresh thyme
- 1 teaspoon chopped fresh sage
- Salt and pepper
- 1 teaspoon unsalted butter
In a large skillet, cook bacon over medium-high heat until is crisp, about 5 minutes. Remove bacon from pan and set aside. Drain off all but one tablespoon of fat.
Add sweet potatoes and onions to the pan and sauté until sweet potatoes begin to caramelize, about 5 minutes. Add stock, vinegar and bourbon or vanilla extract. Simmer until liquid is reduced and potatoes are tender, about 10 minutes. Add more stock if needed.
When potatoes are tender, add pears and pecans and cook until pears are tender, about 5 minutes. Stir in thyme and sage and taste for seasoning. Add butter and reserved bacon and serve immediately.
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