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omnomnomI made this for our feast-day sweet potato dish, and I daresay it was one of the tastiest parts of the spread. Actually, luminosity gets most of the credit for this for suggesting it to me.
Take a couple of sweet potatoes, skin them, and cut them into wedges or chunks about half an inch to an inch square and a few inches long. Logs, if you will. Boil them for a few minutes until they're in that just-between state of slightly crunchy and soft enough to drive a toothpick through, then remove and drain. Wrap each wedge with one or two fresh sage leaves and half a strip to a strip of bacon, holding the bacon and sage in place with toothpicks. Arrange in an oiled roasting pan, and then roast at 325 to 375 for half an hour or so until you have the right combination of cooked bacon, mushy interior, and crisp exterior.
luminosity gets most of the credit for this for suggesting it to me.Take a couple of sweet potatoes, skin them, and cut them into wedges or chunks about half an inch to an inch square and a few inches long. Logs, if you will. Boil them for a few minutes until they're in that just-between state of slightly crunchy and soft enough to drive a toothpick through, then remove and drain. Wrap each wedge with one or two fresh sage leaves and half a strip to a strip of bacon, holding the bacon and sage in place with toothpicks. Arrange in an oiled roasting pan, and then roast at 325 to 375 for half an hour or so until you have the right combination of cooked bacon, mushy interior, and crisp exterior.