Isn't wonderful when you read a recipe and realize you already have everything you need in the kitchen? I usually have a bag of small sweet potatoes stashed in the back of the pantry, and pasta is always in there, too. I had bacon left over from another recipe and an onion in the crisper. It's not miraculous, but it's pretty neat. This recipe is from Food Matters, Mark Bittman's good-eating cookbook, so in the spirit of the book I used a little more veggies and a little less pasta in the final dish.
I started by peeling all my sweet potatoes (I had 4 small ones) and cutting them into 1-inch pieces. I also chopped 2 slices bacon and tossed the potatoes and bacon together with a drizzle of olive oil, some salt and a couple grinds of pepper on a rimmed baking sheet. Roasted at 400F for 15 minutes. When I took them out to stir, I noticed they were almost done, so at that point I added 1/4 cup chopped onion and about a teaspoon smoked paprika. (It was supposed to take 30 minutes of roasting time before you get to this point, but I'm glad I checked early.) Tossed and then roasted for another 15 minutes, until the potatoes and onion were tender, the potatoes were a little bit charred and the bacon was crisp. During the last 15 minutes of cooking time, I cooked some pasta (shells) according to the package directions. Tossed the potato mixture with the pasta and served with Parmesan cheese.
This was really good. My daughter loved the potatoes; they were smoky and sweet, and the bacon grounded everything and kept it savory. (My boys, husband and son both, won't touch sweet potatoes.) I am hoarding the leftovers for lunch tomorrow. It's such a good way to prepare sweet potatoes, and I think they'd be great on their own as a side, too.
Get more ideas for sweet potato recipes!
A little bacon goes a long way. Give one of these a try: