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- Extra-virgin olive oil
- 4 slices thick-cut bacon, cut into lardons
- 1 onion, cut into 1/2-inch dice
- 2 sprigs fresh rosemary, leaves finely chopped
- A pinch crushed red pepper
- Kosher salt
- 3 sweet potatoes, peeled and cut into 1/2-inch dice
- 1/4 cup maple syrup
- 1 1/2 cups chicken stock
- 1 bunch scallions, white and green parts separated and thinly sliced
- 3 Granny Smith apples, peeled and cut into 1/2-inch dice
- 1/2 cup pepitas (green pumpkin seeds), toasted*
Coat a large sauté pan with olive oil, add the bacon and bring to medium heat.
When the bacon starts to get crispy and brown, about 5-6 minutes, add the onion, rosemary and red pepper. Season with salt and sauté the onions until soft and aromatic, 8-10 minutes.
Add the sweet potatoes, maple syrup and chicken stock. Cover and cook for 15-20 minutes or until the potatoes are soft but not mushy. Remove the lid and let the liquid reduce by about half.
Add the scallion whites and apples, and cook for 5-6 minutes, or until the apples are soft.
Stir in the scallion greens and pepitas, taste and adjust the seasoning if needed.
Let’s hash it out!
*Put your nuts on a baking sheet and toast them in a 350°F oven. How long does it take nuts to toast? Just long enough to forget. Start with 6-7 minutes, but keep an eye on them. I’ve spent a lot of time in my career burning nuts. Once you start to smell them it’s too late – so set a timer!