From the December/January 2018 issue
Serves 8-10


  • 4 medium sweet potatoes, sliced crosswise into 1/3-inch thick rounds (see note)
  • 1 TBSP extra-virgin olive oil
  • Black pepper, to taste
  • 3/4 pound bacon
  • 4 large leeks, trimmed, white and light green parts thinly sliced (about 4-5 cups)
  • 1 pint cherry tomatoes, halved or quartered if large
  • Sea salt, to taste


  1. Preheat the oven to 400ºF.
  2. Line 2 large baking sheets with parchment paper.
  3. In a large bowl toss the sweet potato

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