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Published: 11/14/2013 | 0 Comments Posted
Courtesy of Chef Scott Schroeder, South Philly Tap Room
+ 6 ounces bacon, diced
+ 1 large (1 1/2 pound) sweet potato, skin on, cut into lardons
+ 3 tablespoons olive oil
+ 2 tablespoons butter
+ 1 Spanish onion, julienned
+ 8 cloves garlic, chopped
+ 1/2 bunch sweet potato greens, roughly chopped, leaves and stems separated
+ 1 tablespoon spicy chili crisp oil (available in Asian markets)
+ 6 ounces soft goat cheese, at room temperature
Preheat oven to 550 degrees. Place bacon in a saucepan and fry on stovetop until crisp, reserving the fat. Place sweet potatoes in a shallow baking pan, toss with 2 tablespoons olive oil and roast in the oven until soft and lightly browned.
Add remaining 1 tablespoon olive oil and 2 tablespoons butter to another saucepan, and cook the onion and garlic until brown. Reheat the bacon fat in another saucepan, then add the sweet potato green stems, and cook until slightly tender. Add the spicy chili crisp oil. Add the leaves and bit of salt to the pan and wilt halfway. Add the onions, garlic, sweet potato and lardons, and adjust seasoning.
Smear the goat cheese in individual serving bowls, pile the potatoes and greens on top and serve.
Yield: 4 servings.
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