Roasted Sweet Potatoes with Bacon and Maple Syrup
While they’re called yams in the store, they’re really sweet potatoes (Ipomoea batatas) in the botanical sense (read the wiki for more info). I’ve used both the ‘jewel” and “garnet” varieties, one more deeply purple (the garnet, natch). But as soon as the peel comes off, they’re indistinguishable. Couldn’t taste any different when they were cooked, either. Get either or both.
Peel and cube 3-4 sweet potatoes (for a side dish for 4-6; adjust upwards as needed). Combine in a heavy skillet (preferably cast iron) with about a quarter pound of bacon ends and pieces cut into rough dice. Add a chopped leek or two (or other oniony thing), about a cup of good maple syrup, and a healthy pour of extra virgin olive oil. Sprinkle with salt and roast uncovered at 350 for about 90 minutes, or until the potatoes are very tender. Let cool a bit (that sugar gets hot!) before serving.