Since 1971, NC has ranked as the country’s No. 1 sweet potato producing state. In honor of harvest season — and the tens of millions of sweet potatoes that we produce annually — we’re bringing you an exclusive Embered Sweet Potatoes recipe from Asheville Proper’s Chef Owen McGlynn.

Ingredients:

3 large sweet potatoes, peeled
¼ cup olive oil
8 oz., bacon, diced
2 shallots, diced
1 Tbsp. garlic, minced
¼ cup apple cider vinegar
¼ cup olive oil
3 Tbsp. maple syrup
1 Tbsp. thyme
½ cup pecans, toasted

Steps:

In a pot of salted water, boil the potatoes until just cooked but not completely soft, about 25-30 minutes. Test by piercing a potato. When the knife meets some resistance but can slide all the way through, potatoes are ready. Drain them immediately, set aside, and let cool.
Heat grill to medium.
Heat 1 tablespoon of olive oil in a medium sauté pan over high heat. Add the bacon; cook until golden brown and crispy, about 5-7 minutes. Remove the bacon to a plate lined with paper towels.
Return the pan to the heat, adding the shallots and garlic to the rendered fat; cook until golden brown and slightly caramelized, about 3 minutes. Add the vinegar and cook for 1 minute. Remove pan from heat and whisk in ¼ cup olive oil, maple syrup, thyme, and salt and pepper to taste.
Cut the potatoes into ¼-inch-thick slices; brush both sides of the potato slices with canola oil and season with salt and pepper to taste. Grill until slightly charred on both sides and just cooked through, about 5 minutes.
Place the potatoes in a bowl while they’re still warm and gently toss with the dressing. Sprinkle it with bacon and toasted pecans. Serve warm or at room temperature.

Quiz

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