Bacon Smashed Sweet Potatoes

The Menu Concept

Sweet potatoes, smashed and crispy fried, drizzled with gochujang spiced mayo and crispy Jones Raw Diced Bacon lardons.
Finished with freshly shaved Pecorino Romano, chopped parsley, and thyme.

The Jones Difference

Jones Raw Diced Bacon renders into clean, tight lardons without the inconsistency of hand-cut bacon — critical on a composed plate where the bacon is a finishing element, not buried in a build. The rendered fat also works directly into a gochujang butter baste if you want to add another layer to the sweet potato.

Chef’s Note

This concept crosses dayparts cleanly, but the execution approach differs by service. For lunch and dinner à la carte, smash and par-fry the sweet potatoes in advance and finish to order in a cast iron or flat-top — you want a deeply caramelized crust on the smashed side.

For banquet or high-volume service, the full fry can be done in batches and held on a rack in a low oven. The gochujang mayo should be made with a light hand on the heat — the bacon and Pecorino are both salty, and gochujang can easily tip the plate too far if the mayo ratio isn’t balanced.