Brown butter-roasted sweet potatoes with arugula and bacon
Roast
Roasting
This is hands-down my favorite side dish to make in the fall and winter. It’s a real crowd-pleaser, the type of dish that makes people swoon when they taste it. Inspired by a Suzanne Goin recipe, I’ve tweaked it to my liking over time (I’ve probably made it over two dozen times, I like it that much!). I’ve always viewed the bacon as a necessity, but it was only recently that it occurred to me to lay the bacon strips over the sweet potatoes while roasting instead of cutting them into lardons and crisping them in a separate pan. This way, the delicious bacon drippings soak into the sweet potatoes and you save yourself a dirty pan. This is the sweet potato dish I serve at Thanksgiving, because in our house, you must have a sweet potato dish AND mashed potatoes at the table. Leftovers heat up beautifully, so I always make the full recipe even if cooking for two.
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