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Roasted Sweet Potatoes with Maple and Bacon

Salty, sweet, comforting… not sure we need to say anything else. Replace the bacon with an additional 1 tsp. oil for vegetarian/vegan option. Leftovers are great hot or cold and pair well with a fried egg and a pile of sauteed greens for an easy breakfast.

  • Author: Jessica Beacom
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 servings 1x
  • Cuisine: Dairy-Free, Gluten-Free

Ingredients

  • 56 cups peeled sweet potatoes (about 2 large), cut into ½ -inch cubes
  • ¾ cup thinly sliced red onion (about ½ medium)
  • 2 tsp. avocado oil or olive oil
  • 2 tsp. maple syrup
  • 3 slices thick-cut bacon, uncooked, sliced, or chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425ºF.
  2. Place sweet potatoes and onion in a 9×13-inch baking dish or a large rimmed baking sheet lined with parchment paper.
  3. Toss with oil and maple syrup.
  4. Sprinkle uncooked bacon over the potatoes.
  5. Bake for 20 minutes. Stir and bake an additional 10-15 minutes or until potatoes are tender and slightly caramelized.
  6. Season with salt and pepper to taste before serving.

Nutrition

  • Serving Size: 1/6 recipe, about 3/4 cup
  • Calories: 200
  • Sugar: 9g
  • Sodium: 189mg
  • Fat: 8g
  • Carbohydrates: 31g
  • Fiber: 4g
  • Protein: 4g