Baked Sweet Potatoes with Shallots and Bacon Vinaigrette
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Cooking tools:
- Cast iron skillet
- Pepper mill
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Parchment paper
- Fork
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
Ingredients
- 4–6 medium sweet potatoes (scrubbed)
- 4–6 whole shallots (skin on, root end intact)
- 6 ounces thick cut bacon slices
- ¼ cup sherry vinegar
- freshly cracked black pepper
- coarse sea salt (as needed)
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