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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Roasted Sweet Potatoes with Cognac Chestnuts

Share
avatar
Lobo
Moderator
Moderator

Posts : 25048
Thanked : 1213
Join date : 2013-01-12

Roasted Sweet Potatoes with Cognac Chestnuts

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


Roasted Sweet Potatoes with Cognac Chestnuts


Read Reviews

Write a Review
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.



  • Printer Friendly Version






  • 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


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.

    Current date/time is Wed Jun 28, 2017 4:50 am