This past summer I took over a garden plot that someone could no longer care for. I was planning on making it all greens with later summer lettuces and fall spinach but when I was weeding the soil I discovered that what I thought were morning glories gone array were actually sweet potatoes. So, I immediately watered the shoots and began to nurture them.
A few months later, low and behold, I grew a bushel of sweet potatoes of all shapes and sizes perfect for roasting. They might not have been perfect is shape or size but they sure were delicious.
After working so hard to grow my sweet potatoes I wanted really taste their sweet potato flavor. I love the essesnce of this recipe because it lets the flavors of the sweet potatoes shine though while adding a bit of sweet, salt and smokiness. The recipe pairs great with just about anything from meatloaf to chicken.
Maple Bacon Glazed Sweet Potatoes with Pecans
Ingredients
- 1 pound of sweet potatoes washed and cut into 1 inch pieces
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1/4 cup pecan pieces
- 1 tablespoons rendered bacon fat
- 1/4 cup maple syrup
- 1 teaspoon ground pepper
Instructions
Potatoes
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Preheat oven to 425 degrees.
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On a baking sheet place sweet potatoes and drizzle with oil and salt.
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Bake for 30 minutes or until skins are crispy and potatoes are soft.
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About 5 minutes before potatoes are done or 25 minutes into baking add pecans.
Glaze
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In a sauce pan on low heat whisk bacon fat and maple syrup until combined.
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Remove from heat. Do not bring to a boil.
Dish
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In a large bowl ,mix potatoes and nuts with glaze.
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Toss until potatoes are covered.
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Season with ground pepper.
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