Make Ahead: Roast sweet potatoes and prepare candied bacon a few hours in advance. Reheat just before serving.
Customising the Flavour: Add a pinch of cayenne for spice, or use honey instead of maple syrup for a different sweetness.
Serving Suggestions: Perfect with roasted turkey, glazed ham, or grilled chicken.
Allergy-Friendly Options: Use turkey bacon for a pork-free version; omit pecans for a nut-free option.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
ROASTED SWEET POTATOES WITH CANDIED BACON AND PECANS
These roasted sweet potatoes with candied bacon and pecans are a perfect sweet-and-savoury side. With crispy edges, crunchy nuts, and smoky bacon, they’re ideal for holiday feasts or comforting everyday dinners.
Ingredients
- 3 large sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- 4 slices thick-cut bacon
- 2 tablespoons brown sugar
- ½ cup pecans roughly chopped
- 1 tablespoon maple syrup optional
- Chopped parsley for garnish, optional
Instructions
Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Prepare Sweet Potatoes:
- Toss cubed sweet potatoes with olive oil, salt, pepper, and cinnamon. Spread evenly on the baking sheet.
Roast:
- Roast sweet potatoes for 25–30 minutes, stirring halfway through, until tender and golden brown.
Make Candied Bacon:
- While potatoes roast, line a small pan with foil. Place bacon slices on the foil and sprinkle brown sugar evenly over them. Bake at 400°F for 12–15 minutes or until crispy and caramelised. Let cool, then chop.
Toast Pecans:
- In a dry skillet over medium heat, toast chopped pecans for 2–3 minutes, stirring often. Optional: drizzle with maple syrup and cook another minute for added sweetness.
Combine and Serve:
- Once sweet potatoes are done, toss them gently with chopped candied bacon and toasted pecans. Garnish with parsley if desired and serve warm.