ROASTED SWEET POTATOES WITH COGNAC CHESTNUTS
Steps:
- Preheat an oven to 375ºF. In a large mixing bowl, toss the sweet potatoes with the olive oil, salt and pepper. Spread the potatoes out on a baking sheet in a single layer. Roast, stirring occasionally and rotating the pan after about 25 minutes, until the potatoes are tender and golden around the edges, 45 to 50 minutes. Meanwhile, in a large fry pan over medium heat, fry the bacon, stirring occasionally and draining the fat from the pan as needed, until golden and crisp, about 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Drain all but 2 Tbs. fat from the pan. Add the chestnuts and sauté, stirring, until heated through, 2 to 3 minutes. Return the bacon to the pan along with the roasted potatoes and green onions. Stir to mix and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately.
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