Grilled Sweet Potatoes with Soy Sauce, Maple, and Bacon
My mom only ate sweet potatoes for dessert. Shed throw one in the microwave and dig in. No butter, no sweetened condensed milk, nothing. I kept telling her, Mom, thats not dessert, thats a potato. For a while I thought this reflected our cultural divide. She grew up in the Philippines, where inherently sweet ingredients like corn went into desserts. I grew up in Chicago, where corn was buttered and salted and beans went into burritos. But when I started working in restaurants during Thanksgiving, I saw what the white boys and black guys I worked with made, and I was confused all over again. As I watched them pile the brown sugar and marshmallows on sweet potatoes, I was thinking, Thats just pie without the crust. Maybe, then, its just me who likes a more savory preparation. Here, theres as much soy sauce as there is maple syrup. A last-minute shower of crumbled bacon drives the point home. Excerpted from the book ASIAN-AMERICAN by Dale Talde with JJ Goode. Copyright 2015 by Dale Talde, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.
My mom only ate sweet potatoes for dessert. Shed throw one in the microwave and dig in. No butter, no sweetened condensed milk, nothing. I kept telling her, Mom, thats not dessert, thats a potato. For a while I thought this reflected our cultural divide. She grew up in the Philippines, where inherently sweet ingredients like corn went into desserts. I grew up in Chicago, where corn was buttered and salted and beans went into burritos. But when I started working in restaurants during Thanksgiving, I saw what the white boys and black guys I worked with made, and I was confused all over again. As I watched them pile the brown sugar and marshmallows on sweet potatoes, I was thinking, Thats just pie without the crust. Maybe, then, its just me who likes a more savory preparation. Here, theres as much soy sauce as there is maple syrup. A last-minute shower of crumbled bacon drives the point home. Excerpted from the book ASIAN-AMERICAN by Dale Talde with JJ Goode. Copyright 2015 by Dale Talde, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.
- Carbohydrate 7.99346434811191 g
- Cholesterol 60.95147471875 mg
- Fat 23.0392019399033 g
- Fiber 0.263029861580678 g
- Protein 1.76279105172451 g
- Saturated Fat 14.5695971995075 g
- Serving Size 1 1 Serving (414g)
- Sodium 1055.81555672199 mg
- Sugar 7.73043448653123 g
- Trans Fat 1.61685196833141 g
- Calories 242 calories
Step-by-step
- Put the potatoes in a medium pot, add enough water to cover by about ½ inch, and add enough salt so the water tastes slightly salty.
- Bring the water to a boil over high heat, reduce the heat, and simmer gently until the potatoes are nearly cooked but still firm, about 5 minutes.
- Drain and let them cool. You can do this a few days in advance.
- Preheat the oven to 400 degrees F.
- Add the bacon to a foil-lined baking sheet in one layer and bake until brown and crispy, about 15 minutes.
- Transfer to paper towels to drain, reserving the fat for another purpose.
- Combine the soy sauce, maple syrup, and sherry vinegar in a small pan, bring to a boil over high heat, and cook until the mixture thickens slightly, about 3 minutes.
- Combine in a blender with the butter (or over low heat, whisk in a piece of butter at a time), blend until smooth, and reserve.
- Preheat a well-oiled grill to cook over medium-high heat.
- Skewer the potatoes, leaving a little space between slices and leaving a couple of inches at the bottom of the skewer empty.
- Brush or drizzle some of the soy sauce mixture all over the potatoes.
- Grill the potatoes, flipping and brushing or drizzling on sauce occasionally, until the potatoes are lightly charred, shiny, and cooked through, 5 to 8 minutes.
- Transfer the skewers to plates, crumble on the bacon, sprinkle on the scallions, and drizzle on a little extra sauce.
- Eat.
A Savory Sweet Potato Twist: Grilled Perfection
Growing up, my concept of sweet potatoes was…well, let’s just say it was different. My mom, with her Filipino roots, saw them as a dessert. Microwave, eat—no fuss, no butter, just pure, unadulterated sweet potato. I, on the other hand, raised in Chicago, couldn’t understand this perspective. To me, sweet potatoes were a side dish, something to be complemented with savory flavors, not treated as a stand-alone dessert. This difference in culinary viewpoints always fascinated me; it’s a testament to the diverse ways food can be interpreted depending on cultural background and personal experience. The sweet potato, a simple ingredient, can become a canvas for a vast array of flavors.
My journey in understanding the versatility of the humble sweet potato took a further turn when I worked in restaurants. Watching colleagues pile brown sugar and marshmallows onto sweet potatoes during Thanksgiving was eye-opening. It was like witnessing the creation of pie-less pie! It confirmed my leaning towards savory sweet potato preparation. This recipe embodies that preference, balancing the sweetness of the potato beautifully with a tangy, salty, smoky glaze. It's a sophisticated yet simple dish; perfect for a weeknight dinner or a more impressive gathering.
This recipe isn't just about the sweet potatoes themselves; it’s a testament to the deliciousness of unexpected flavor combinations. The subtle sweetness of the maple syrup harmonizes perfectly with the salty depth of the soy sauce, creating a symphony of taste in every bite. The addition of sherry vinegar introduces a delightful sharpness that cuts through the richness, preventing the glaze from being cloyingly sweet. And the final touch, the crispy bacon, provides a textural contrast and smoky note that elevates the dish to another level. It's a simple yet stunning way to transform a familiar vegetable into a culinary masterpiece.
The grilling process enhances the inherent sweetness of the potatoes, adding beautiful char marks and a smoky aroma. The slightly charred exterior provides a pleasant contrast to the soft, tender interior. It's a visual feast as much as it is a culinary adventure. Each bite is a delightful experience, combining the various textural and flavorful components into a harmonious whole. It's the type of dish that's both satisfying and elegant, making it suitable for any occasion.
This recipe is easily adaptable to your preferences. Feel free to experiment with different types of vinegar or add other spices to the glaze, depending on your taste. You can also substitute the bacon with pancetta or even some chorizo for a spicier kick. Don’t be afraid to get creative and make this dish your own. The key is to find the balance between sweet and savory, to achieve that perfect harmony of flavors that will leave you wanting more. So fire up that grill and get ready to experience a sweet potato like you've never had before.
The Importance of Ingredient Quality: The quality of your ingredients significantly impacts the final outcome of this dish. Use good quality soy sauce, preferably a reduced-sodium variety to control the saltiness of the glaze. Opt for a high-quality maple syrup with a rich, robust flavor. The bacon is a key component of the recipe—choose your favourite kind, whether it’s thick-cut, smoky, or a more delicate variety.
Beyond the Recipe: This grilled sweet potato recipe is more than just a dish; it’s a journey. It’s a journey into unexpected flavor pairings, a testament to the power of culinary creativity, and a celebration of simple ingredients transformed into something extraordinary. It's about embracing the unique perspective and appreciating the diverse ways we can approach even the most familiar of foods. Let this recipe inspire you to explore new flavor combinations and to embrace the joy of culinary experimentation. You might just be surprised at the wonderful results you discover.
Serving Suggestions: This dish is delicious on its own, but it pairs beautifully with other grilled vegetables, a simple green salad, or some quinoa. It's also fantastic as a side dish alongside grilled meats or fish. Let your creativity flow when it comes to creating the perfect meal around this flavorful grilled sweet potato dish.
