This recipe is adapted from one in Bobby Flay's Grilling for Life. Bobby made this vinaigrette with rosemary. However, my sage plant is threatening to strangle the rest of herbs. For the sake of herbal harmony, I decided to use sage in this recipe.
Remove the potatoes from the pot and set aside until they are cool enough to handle.Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add 4 ounces of diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much.
Okay, you caught me. I didn't have time to run out for pancetta, so I used bacon. Bacon and pancetta are both made from pork bellies. However, bacon is cured and smoked, but pancetta is simply cured. If you don't have pancetta, you can remove the smoked flavor from the bacon by cooking it in boiling water for 2 to 3 minutes. It definitely isn't the same, but it will do in a pinch.
Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.
To the pancetta drippings in the pan, add 1 diced medium shallot. Cook until browned, about 1 minute. Add ¼ cup red wine vinegar and cook for an additional minute. Remove from the heat and stir in ¼ cup olive oil, 1 tablespoon finely chopped fresh sage leaves, and ½ teaspoon freshly ground black pepper. Cover to keep warm.
No photos of this whole process. The whole thing went too fast. I had to choose between taking photos or scorching myself on hot grease. I love my readers, but I love my unblemished skin more.
Preheat a grill to high heat.
When the potatoes are cool enough to handle, slice them into ¼-inch rounds.
Brush the rounds with 2 tablespoons of olive oil and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Place the sweet potato round on the grill and cook for approximately 5 minutes, turning once, until they are lightly browned and just cooked through.
Transfer the grilled potatoes to a bowl and toss with the vinaigrette.
Sprinkle the cooked pancetta over the potatoes and serve them hot or at room temperature.
Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add the diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much. Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.
To the pancetta drippings in the pan, add the diced shallot. Cook until browned, about 1 minute. Add the red wine vinegar and cook for an additional minute. Remove from the heat and stir in ¼ cup olive oil, finely chopped fresh sage leaves, and ½ teaspoon freshly ground black pepper. Cover to keep warm.
Squeaky Gourmet
these sweet potatoes look fabulous!
Cal Orey, Author-Intuitive
I admire your energy, talent, and step by step process for us. I think I'd fail but kudos to you!
http://www.calorey.blogspot.com
The Writing Gourmet
Chef Fresco
oh man! These look so so good! What perfect grill marks too!
Cathy
Oh Yum! I'm printing away as I chuckle @ "I'll always have karaoke" :).
Pierce
I just printed thsi recipe. When I do a salute to fellow bloggers I think I'll use this one of yours! Pancetta rocks, doesn't it!
Alta
Yum! I love sweet potatoes and sage is such a perfect accompaniment for them! This looks delicious!
Mel @ bouchonfor2.com
I just love the addition of sage. Always admire your work, love!!