Maple Bacon Roasted Sweet Potatoes

5 from 1 vote

These roasted sweet potatoes are baked with maple syrup and bacon grease and then mixed with crispy bacon.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 589kcal

Bacon:
Preheat the oven to 400°F degrees and line a large, rimmed baking sheet with aluminum foil.
Lay bacon slices side by side in one layer.
Bake for 13-20 minutes, depending on the size and thickness of bacon, until fully cooked.
Take out bacon slices onto a paper towel. SAVE about 2 tbsp. of the bacon grease.
Potatoes:
Set the oven temperature at 425°F.
Peel sweet potatoes and cut them into 1/2 inch cubes. Place cut potatoes into a large mixing bowl.
Add maple syrup, bacon grease that you saved, salt, and fresh cracked black peppercorns.
Mix potatoes very well and spread it onto the same baking sheet where you just made bacon. (You can choose to use a separate baking sheet.)
Bake for 35-45 minutes (depending on how thick you cut the potatoes).
Take out of the oven and place potatoes into a serving bowl.
Dice cooked bacon and mix it in with roasted sweet potatoes.

Storing: You can store your leftover roasted sweet potatoes in an airtight food storage container in the refrigerator for about 3-4 days.
To reheat your sweet potatoes, I highly recommend that you do so on stove-top. Preheat a medium pan over medium to medium-low heat and sauté the chilled sweet potatoes just until heated through. This will help bring back the little crispy texture on the outside and help keep bacon crunchy as well. You can use your microwave of course, but you'll lose the desired consistency.