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.
doggybloggy
I love sweet potatoes and your vinaigrette sounds so good!
HannahBanana aka Amanda
Geez....these sound great. My husband is not in love with sweet potatoes but I know for sure he would eat these. It must be a delicious sounding recipe when even I think I could devour the whole pan....and I don't eat pancetta! Beautiful sage leaves by the way!
Frieda
Your are really putting your sage to use! Congrats on FB top 9~
Jenn
I love sweet potatoes!!! I can't get enough of them. Though, I've never had them with a vinaigrette before. I've got try that some time.
pigpigscorner
I love grilled/ roasted sweet potatoes! The vinaigrette sounds wonderful!
Cooking Mama
Looks delish! I've only recently started enjoying sweet potato fries myself. They have the best at The Pit in downtown Raleigh (one of my favorite restaurants to dine in these days). Thanks for sharing the recipe! 🙂
My Little Space
Sounds really interesting! I've never cook sweet potatoes with vinaigrette before.
Jennifer
I LOVE anything with sweet potatoes and pancetta....and then you throw in sage!! PERFECT to me! I will be making these!! Thanks so much, it looks incredible 🙂
Citronetvanille
Love sweet potatoes but just the way you made them, those look perfect, grilled on the outside and tender in the middle. Beautiful pic!
Kalyn
Love the sound of this! I was a late-adopter for sweet potatoes too. I think in my case it was due to all those marshmallow-topped sweet potatoes from Thanksgiving. When I tried savory or spicy sweet potatoes I realized I liked them, I just didn't like them with sweet toppings.