Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Sweet Potatoes with Bacon-Kimchi Jam
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 16 mg
- Sodium
- 597 mg
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 16 mg
- Sodium
- 597 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on a baking sheet in a single layer. Roast the potatoes until golden brown, crisp and tender, 35 to 40 minutes.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 5 to 6 minutes. Remove to a paper towel-lined plate to drain, reserving the skillet.
- Pour off all but 1 tablespoon of the bacon drippings from the skillet. Add the kimchi and cook over medium-high heat, stirring occasionally, until it dries out, about 2 minutes. Stir in the shallots and cook until translucent, 2 to 3 minutes. Add the garlic, gochujang and brown sugar; cook until the garlic softens and the kimchi mixture turns dark amber red, about 1 minute. Immediately add the mirin and vinegar, scraping the bottom and sides of the skillet with a wooden spoon. Cook until the liquid is slightly reduced but not completely dry, 1 to 2 minutes. Stir in the bacon and sesame oil. Set aside and keep warm.
- Transfer the roasted sweet potatoes to a platter. Top with the bacon-kimchi jam and garnish with the cilantro.
