A Perfect Thanksgiving Side Dish? Check Out This Sweet Potatoes with Candied Pecans and Bacon Recipe
3 pounds sweet potatoes, peeled
6 ounces bacon, cut into 1-inch pieces
½ C pecans, coarsely chopped
1/3 C pure maple syrup
1 t chili powder
½ t sea salt
½ t ground cinnamon
¼ t cayenne pepper
Preheat the oven to 400°. Line two rimmed baking sheets with parchment paper.
Cut the sweet potatoes into even1-inch cubes. Toss them with the balance of the ingredients in a bowl. Spread in a single layer on the prepared baking sheets.
Roast for 20 minutes. Stir and continue roasting for 15 minutes, or until tender. Turn the oven to broil and brown the potatoes for an additional 5 minutes. WATCH the nuts closely and pull the baking sheets out early if they begin to burn. Serve hot and enjoy!
Personal note from Brenda. This is one of my favorite Danielle Walkers dishes from her book Celebrations (mentioned in my newsletter last year). I love the combination of the sweet, salty & spice and the fact that I don’t feel it needs butter (something that I can’t have) and my butter loving sweetie, Dr Glidden, didn’t need it either! Winner.