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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Sweet Potatoes with Cognac Chestnuts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Sweet Potatoes with Cognac Chestnuts Empty Roasted Sweet Potatoes with Cognac Chestnuts

    Post by Lobo Wed Jan 20, 2016 12:48 am

    Roasted Sweet Potatoes with Cognac Chestnuts Img65l
    Roasted Sweet Potatoes with Cognac Chestnuts
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    Prep Time: 10 minutes
    Cook Time: 60 minutes
    Servings: 8
    This side dish is delicious paired with turkey or ham. You can roast the sweet potatoes in advance, then toss them with the crisp bacon and chestnuts just before serving.






    • 27

    Ingredients:


    • 4 lb. sweet potatoes, peeled and cut into
       1⁄2 inch cubes
    • 2 Tbs. olive oil
    • Salt and freshly ground pepper to taste
    • 1 lb. thick-cut bacon, cut into 1⁄2-inch pieces
    • 1 cup French chestnuts with cognac, halved
    • 1⁄2 cup chopped green onions, green portions
       only

    Roasted Sweet Potatoes with Cognac Chestnuts Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    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.
    Williams-Sonoma Kitchen.
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