Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Peel the sweet potatoes, and cut them into 1 1/2-inch cubes. Place them in a large bowl and toss with the sugar and reduced sherry.
Step 3
In a medium sauté pan, cook the butter over medium heat 6 to 8 minutes, until it’s brown and smells nutty. Remove from the heat and let cool a few minutes. Add the sage and thyme to the butter, and pour it over the sweet potatoes, scraping the pan with a rubber spatula to get all the brown bits. Toss with a large spoon, being careful of the hot butter. Season with 1 tablespoon salt and 1/4 teaspoon pepper. Transfer the sweet potatoes to a large roasting pan and bake in the oven 50 minutes to 1 hour, until the potatoes are caramelized and tender. Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.
Step 4
While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices. Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons. Heat a large sauté pan over medium heat for 1 minute. Add the bacon, and cook about 5 minutes, until it’s tender and lightly crisped. Using a slotted spoon, transfer it to a plate.
Step 5
When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach. Taste for seasoning.
