At Gaylord Opryland, sweet potatoes are standard issue on the holiday table. Executive Chef Forrest Parker’s version combines sweet and smoky flavors, with one of Tennessee’s most famous liquors -- Jack Daniels.
Preheat the oven to 400 degrees. Julienne and cook the bacon in a sauté pan over medium heat until crisp. Remove the bacon, reserving the rendered fat. Peel and dice the sweet potatoes. Toss them in the rendered bacon fat, lay them flat on a non-stick cookie sheet and roast until lightly browned and cooked through, about 20 minutes.
Peel and julienne the onion. Season with salt and pepper. Heat 2 tablespoons butter in a sauté pan over low flame. Add the onions and cook them until well caramelized, about 20 minutes. Deglaze the pan with Jack Daniels. Let the liquid simmer until it is reduced by half. Swirl in the remaining two tablespoons butter.
Toss together the crisp bacon, roasted sweet potatoes and caramelized onion mixture. Season to taste with salt and pepper and garnish with scallions.