Great Gatherings: Classic Holiday Dinner

Honey-Bacon Sweet Potato Puffs

The potatoes can be peeled and cut ahead of time. Place potatoes pieces in a large bowl of cold water; drain and pat dry before tossing with oil and spices. Place on bottom rack of oven and roast alongside Crown Roast of Lamb and Chestnut Stuffing.

Buckwheat honey has a darker color than standard honey. It has a malty, molasses flavor, which contrasts nicely with the sweet potatoes. Find it at a specialty grocer or order online from Gourmet-Food.com. 

• Nonstick cooking spray
• 8 medium orange and/or yellow flesh sweet potatoes (about 3-1/2 pounds)
• 4 tablespoons olive oil
• 1 tablespoon snipped fresh thyme
• Salt and freshly ground black pepper
• 6 slices bacon, crisp-cooked and chopped
• Buckwheat honey or honey
• Snipped fresh chives

Preheat oven to 400°F. Line very large baking sheet with foil. Coat
foil with cooking spray; set aside.

Peel potatoes; cut into 1-inch pieces. In large bowl, combine potatoes, olive oil, thyme, salt and pepper. Toss to coat. Spread potatoes in single layer on prepared baking sheet. Bake about 45 minutes or until potatoes are browned and slightly crisp on the outside, turning once halfway through cooking. Transfer to serving dish. Sprinkle with bacon; drizzle with honey. Sprinkle with chive. Serve immediately. Makes 8 servings.