Roasted Sweet-Potato Spears with Bacon Vinaigrette
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These roasted sweet potato spears with bacon vinaigrette offer a sophisticated twist on a classic side dish. By roasting the potatoes in rendered bacon fat, you achieve a wonderful depth of flavour and a crisp, caramelised exterior that contrasts perfectly with the tender centres. The addition of a sharp sherry vinegar dressing cuts through the richness, creating a balanced and savoury accompaniment that elevates the natural sweetness of the root vegetables.
This dairy-free recipe is an excellent choice for a Sunday roast or a festive dinner party where you want something more exciting than traditional mash. The combination of smoky bacon, fresh spring onions, and vibrant sweet potatoes makes it a visually appealing dish that feels indulgent yet wholesome. Serve it warm alongside roasted chicken or grilled meats for a satisfying meal that the whole family will enjoy.
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Ingredients for Roasted Sweet-Potato Spears with Bacon Vinaigrette
1.8kg medium sweet potatoes (about 7)
230g sliced bacon, cut crosswise into 1/2-inch-wide strips
1 teaspoon salt
1/2 teaspoons black pepper
60ml extra-virgin olive oil
3 spring onions, thinly sliced, reserving sliced greens separately
2 tablespoons Sherry vinegar
1 tablespoon water
How to make Roasted Sweet-Potato Spears with Bacon Vinaigrette
Put oven rack in upper third of oven and preheat oven to 232°C.
Peel sweet potatoes, then cut each lengthwise into 6 spears. Cut spears in half crosswise if desired, then arrange in 1 layer in a large (17- by 12-inch) shallow baking pan.
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until browned and crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears and toss with 2 spatulas to coat. Sprinkle spears with 1/2 teaspoons salt and 1/4 teaspoons pepper and roast (uncovered), turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour. Transfer to a serving dish.
Return bacon to cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of spring onions and remove from heat. Stir in vinegar, water, remaining 1/2 teaspoons salt, and remaining 1/4 teaspoons pepper and pour over potato spears. Sprinkle potatoes with spring onion greens and serve warm.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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