Attention all foodies. It’s time for the sixth annual “Dine About” in Park City.
October 1st through the 14th, 24 Park City area restaurants will offer menus of seasonal two-course lunches and three-course dinners during the two-week dining event at a discounted price.
The chef for one of the featured restaurants, tupelo, joined us in studio with a sneak peek of one of his delicious recipes–twice baked sweet potatoes with candied bacon.
Chef Matthew Harris said he loves this recipe because of the special spice sorghum.
“Sorghum adds a caramel, earthy sweetness that isn’t overwhelmingly sugary. It plays well with the warmth of the paprika and traditional baking spices,” he said. “[The] Candied bacon brings a smoky sweetness and a playful crunch to the dish.”
Twice Baked Sweet Potatoes with Candied Bacon:
By Chef Matthew Harris of tupelo Park City
Serving Size: Serves 6 (as a side)
Time to Prepare: 60 minutes
Time to Cook: 10 minutes for bacon, 15 minutes to re-bake potato
Special Kitchen Equipment Required: None
Technique Tip: You can make the bacon up to 1 day in advance. Keep the candied bacon at room temp.
Swap Options: You can omit the candied bacon to make it vegetarian. You can swap the butter for 2 tbsp of olive oil to make it dairy free.
3 Extra Large Sweet potatoes, even in size and scrubbed
2 tbsp Sorghum
4 tbsp Butter, room temperature
1/8 tsp Smoked Spanish Paprika
1/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 bunch Chives, chopped
Salt to taste
Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
Split potatoes in half. Carefully remove the flesh without tearing the skins and place in a medium-size bowl. Reserve the skins.
In a separate bowl, combine the sorghum, butter, and all of the spices. Mix until well-incorporated and smooth.
Add sorghum butter mixture to the sweet potato flesh. Fold in completely, then add the filling back into the reserved potato skins.
Preheat oven to 400 degrees.
Place skins on a half sheet tray. Bake 15 minutes or until golden brown.
Top with candied bacon and chopped chives.
3 cups Crispy thick-cut bacon, chopped
½ cup Sherry vinegar
½ cup Sorghum
½ cup Water
Place vinegar, sorghum, and water into a saucepan. Bring to a simmer, then reduce by half.
Add bacon and coat thoroughly. Remove from heat.
Leave bacon in mixture and cool to room temp.
Visit https://www.stayparkcity.com/restaurants-and-lodging to book a Dine About lodging offer and use the “STAYPC” passcode for an exclusive PCARA discount.
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