Baked Sweet Potatoes with Shallots and Bacon Vinaigrette. Baking sweet potatoes intensifies their natural sweetness, so they’re pretty much ready to eat as soon as they come out of the oven. However, bacon and shallots dress sweet potatoes up quite deliciously too.
- 4–6 medium sweet potatoes (scrubbed)
- 4–6 whole shallots (skin on, root end intact)
- 6 ounce thick cut bacon slices
- ¼ cup sherry vinegar
- freshly cracked black pepper
- coarse sea salt (as needed)
Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes and whole shallots on a rimmed baking sheet lined with foil or parchment paper. Bake until the potatoes are tender and the shallots skins are very well browned about 45 to 60 minutes, depending on size. The shallots might need to come out of the oven before the potatoes, again depending on size. Use your judgment.
While the potatoes and shallots bake, cut the bacon crosswise into ½‑inch pieces. Place them in a large cast iron skillet and place it over medium heat and cook stirring occasionally, until the fat renders and the bacon is brown and crisp. Remove from heat and stir in the vinegar and season with black pepper.
To serve: Make a lengthwise slit in the top of each potato and mash a generous pinch of salt into the flesh with a fork. Spoon on the bacon dressing and squeeze the interior of a shallot (like toothpaste out of the tube) on top of each potato. Discard the browned shallot skins and serve immediately.