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by on October 1st, 2011

Bacon Wrapped Sweet Potatoes

The Good, The Bad and The Delicious!

I have to say The Good, The Bad and The Ugly was one of my husband’s favorite movies. He loves Clint Eastwood and actually wanted to name our first son, Clint. I vetoed that right away because I imaged seeing a baby walking around in cowboy boots, hat and a stick horse saying yee haw.

Come fall, and I start thinking sweet potatoes sound pretty good on any menu. How many ways have you done sweet potatoes? I have mashed, of course, and have folded the mashed sweet potatoes into mashed white potatoes, very pretty and good. Who hasn’t made sweet potatoes with marshmallows all toasted on top or a nut crumb topping. Other than those recipes, I have baked sweet potato wedges with olive oil and rosemary and that’s about it.

These sweet potato fries are “Good, Bad and Delicious”. Of course, everyone knows that sweet potatoes are good for you. They are full of Vitamin C, B6, complex carbs, fiber and beta carotene. The bad part is the bacon. BUT, it’s so little bacon and unless you eat the whole pan of potatoes, I think you’ll will be ok.

This recipe actually came from one of my daughter’s paelo websites. I can’t say I have a paelo lifestyle (far from it)  but these potatoes are delicious. I made a few adjustments and added a sage leaf out of my herb garden and some maple syrup on the plate for dipping. And, when I put one in one of my Asian soup spoons with a syrup for dipping, I thought — Wow, another Amuse Bouche recipe. Or, just make a big pan full and pile them on a platter and watch them disappear.

Some of these I used a toothpick to hold the bacon on and some I just used more bacon so it would cover more of the sweet potato. Hope you will try some of these for your next party. Everyone knows that bacon in/on anything makes it taste oh so good.

Put the bacon wrapped potatoes on a cooling rack in a pan with an edge to catch the bacon drippings.

Piled high for everyone to enjoy.

Bacon Wrapped Sweet Potatoes

2 or more sweet potatoes
fresh sage leaves, optional
bacon, room temperature
maple syrup, optional

Wash and dry the sweet potatoes. Cut into thick slices then into 3/4″ sticks. Lay a sage leaf on top of each sweet potato stick towards the end. Wrap 1/2-1 piece of bacon around each stick depending on how big the potato stick is.

Bake in 375° oven for 15-20 minutes or until bacon is nicely browned.

Put on platter and serve with a small dish of pure maple syrup for dipping.

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4 comments to Bacon Wrapped Sweet Potatoes

  • What a beautiful variation of the typical bacon wrapped something. We usually do dates (sweet, salty, yum!) I generally par-cook the bacon in the microwave so that it can get crispy really fast in the oven with the soft dates and doesn’t cause the smoke detector to explode!

  • Catt

    I followed this recipe to a T and they did not turn out. Sweet potatoes do not cook well unless they are dredged in butter or oil. The bacon did not cover the entire potato piece so the ends did not cook evenly – after 30 minutes some ends were still semi-hard and the bacon had just barely cooked properly. Also, sweet potatoes need salt badly and the bacon did not bring out the flavor of the potato or give it the saltiness that it needed. I decided to try to fix the recipe. I dredged the potato pieces in butter and generously salted and peppered them and cooked them at 400 for about 12 minutes. I then took them out of the oven, placed a large piece of fresh sage on top of each potato piece and wrapped each piece with 1/2 piece of partially cooked bacon (I used the microwave to partially cook the bacon – I tried the packaged cooked bacon and that was completely unsatisfactory). I secured everthing with a toothpick. I then packed about 1/2 tsp. of brown sugar on top of the bacon and drizzled with butter. I returned the potatoes to the oven and baked for about 6 minutes and then immediately salted them again when they came out of the oven. Cooled to room temperature – they are actually better at room temp because you taste each element in the appetizer – the sage, the creamy potato, the slightly crunchy brown sugar and the salt that makes it all come together – this is an absolutely vital step to this recipe. No maple syrup is needed.

  • I guess everyone’s ovens are different. Mine turned out wonderful. My sweet potatoes never take as long as white potatoes. I didn’t want to add a lot of sweetness to mine. I have noticed if the bacon is room temperature it stretches and goes around the potato much better. On some potatoes where I tried a whole piece of bacon, it was too much. My potatoes were not the whole length of the potato. I cut in half then cut in thick slices. I love the option of having the maple syrup to dip the potatoes in. The first time I made these I needed toothpicks because the bacon seemed to unravel, this time they did not need the picks for some reason. I used the maple syrup because I like the presentation with the potato.

  • This was a paleo recipe and they would not be putting the brown sugar on the potato. I feel like this is an appetizer and not a dessert so I did not want a lot of extra sugar. I certainly did not want the potato totally covered with bacon. I wanted to be able to see the potato at the ends. Mine cooked perfectly as I did them. Some bacon will be saltier than other’s I’m sure. If you taste one and they are not salty enough for you then add a sprinkle of sea salt. Personally I liked a drop or two of the maple syrup. Made for a prettier presentation.

    As far as the potatoes not cooking, these are not cut in huge slabs but more like steak fries.

    I did not precook the bacon but if you leave it to warm up a little to room temperature, 1/2 slice of bacon will more than wrap around a potato wedge.

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